Colin’s mashed potato and shepherd’s pie

For Mash, put potato in a large saucepan. Cover with cold water. Season with salt. Bring to boil on high heat. Reduce heat to medium. Simmer for 10-12 minutes until tender. Drain well, reserving 3 cups of water for filling. Turn off heat and return pan to stovetop. Return potato to pan and shake gently for 2-3 minutes to steam (don’t leave unattended as potato will stick to pan).

Using a potato masher or ricer, mash potato. Add butter. Stir well with a spatula. Pour in milk and oil, stirring constantly. Add nutmeg and season. Set aside to cool slightly. Using a spatula, beat in eggs.

Preheat oven to 160°C/180°C fan-forced. Heat 2 tablespoons of the oil in a large, heavy-based saucepan on high heat. Break lamb into small pieces and add to pan. Cook for 6-8 minutes, not stirring, or until golden. Stir briefly and cook for another 6-8 minutes, without stirring, or until browned. Remove to a plate.

Add carrot, fennel, celery and sliced garlic to same pan on medium heat. Cook, stirring occasionally, until tender. Return lamb to pan with Dijon, reserved potato water and herbs. Bring to boil.

Meanwhile, combine flour and remaining oil in a bowl. Stir into pie mixture. Simmer, stirring occasionally, for 30 minutes or until rich and thickened, add a little water if mixture is too thick. Stir in vinegar. Season. Cool for 10 minutes. Remove bay leaves.

Pour into a 2.5-litre baking dish. Top with large spoonfuls of mash. Bake for 30-40 minutes, or until top is golden and filling is bubbling.

Just before serving, heat butter in a frying pan on medium heat until foaming. Add extra crushed garlic and herbs, then peas. Cover with a lid. Cook until peas are bright green. Season. Serve pie with peas.