Lower the heat, add stock, stir in flour and simmer 30 minutes until you have thick sauce. 10 minutes before the end of cooking stir in peas and chopped leek.
Meanwhile the meat sauce is cooking, prepare potato mash. Peel and cut the potatoes, cover with water, bring to the boil and cook 15 minutes or until soft. Remove excess liquid, return the pan to the stove and cook few minutes more until liquid evaporates.
2 potatoes
Remove from heat. Add butter, cheese, milk, pepper, salt and grate 1/4 nutmeg. Mash or blend the potatoes until smooth.
60 g butter, 3 tbsp milk, 1/4 nutmeg, 3 tsp pepper, 2 tsp salt, 50 g cheese
Preheat oven to 355 F / 180 C
Put the meat sauce in a baking dish. Cover with mashed potatoes. Ruffle potato mash with a fork till the edges of the dish.
Bake for 25-30 minutes until golden.* Leave to stand 5-10 minutes before serving. Enjoy!
Video
Notes
You can chill or freeze the Shepherd’s pie before baking. Bake frozen pie 1,5 h