Shepards Pie

2 tbsp Olive Oil
1 lb ground lamb (or hamburger if you prefer)
1 large onion chopped coarsely
2 oz mushrooms sliced
2 carrots sliced
2 tblsp All purpose flour
1 tblsp tomato paste
1 bay leaf
1/2 pint beef or lamb broth
1 1/2 lb peeled potato cut into large chunks
1 oz butter
2 1/4 oz of milk
2 oz cheddar cheese crumbled
salt and black pepper

Heat half the oil in a large pan and brown the meat over medium to high heat.
remove meat from pan with a slotted spoon and transfer to a bowl and set aside.
Turn the heat to low and add the remaining oil.  Gently fry the onion, mushrooms and carrots for 10 minutes.or until softened.  Stir in the flour and tomato paste and cook for 1 minute.  Return the meat to the man and add the bay leaf.  Pour in the stock and bring to the boil,  then cover and simmer on low heat for 25 minutes.
Preheat oven to 375.
Cook the potatoes in lightly salted boiling water for 20 minutes or until tender.  Drain and leave to stand in colander for 2 minutes to steam dry.  Melt the butter and add it and the milk to the potatoes and mash till smooth.
Spoon meat mixture into a 3 pint casserole dish.  Remove the bay leaf and check the seasoning.  Cover with mash potatoes (I like to pipe it on :) ).  Sprinkle cheese over and bake for 15-20 minutes until bubbling and golden.  Serve immediately with green vegetables.