Cooking with Adalbard: shepherd's pie

Ingredients 1 large onion, minced 1 garlic cloves, minced 2 tbs. butter 1 kg (2 lb) ground lamb 3 large carrots, diced 1 tbs. tomato sauce 1 tbs. parsley, minced ½ tsp. thyme ½ tsp. sage salt, pepper 8 medium sized poatotes, cooked and mashed 200 g (7 oz) grated cheddar cheese Preparation Preheat oven to 190 C (375 F). Heat butter in a large saucepan and add the onion and garlic. Fry for 5-8 minutes stirring occasionally until the onion is lighlty browned. Add the ground lamb and fry for a further 10 minutes. Add carrots, tomato sauce, thyme, sage, parsley, salt and pepper. Cook for 30 minutes over low heat. Spread meat mixture in a square casserole, spread mashed potatoes over top and sprinkle with grated cheese. Bake for 35-45 minutes.