Spring lamb Shepards Pie with Cricket St Thomas Brie mash potato.

Method

• 1 To make the Cricket St Thomas Mashed potato topping, peel and cut up potatoes into equal pieces, rinse well, and then place into a pan covered with cold water, boil until fork tender, drain and leave to in the colander to dry of for 5 minutes.

• 2 Heat butter, Brie and milk until melted

• 3 Pass the potatoes through a potato ricer and beat in the butter and cheese mix, once fully combined beat in the egg yolks, season with salt to your liking.

• 4 Place on top of the lamb shoulder mix and bake the pie for 15 minutes until golden brown and bubbling.

• 5 To make the Shepherds Pie, start by heating oil in a large, heavy-bottomed pan and add the rosemary, thyme, bay leaves, and garlic.

• 6 Finely dice the onions. Once the garlic turns golden in colour, add the onion. Cook until the onions are soft.

• 7 Once soft, add the diced lamb shoulder and cook until browned and half-cooked, for 10-15 minutes.

• 8 Add the vegetables, cook for another 5-8 minutes.

• 9 Then add the lamb or beef stock, place into a deep tray and cover with foil, place in the oven at 160”c for 90 minutes, or until the meat falls apart. Check seasoning

• 10 Then place into a serving dish ready for the Cricket St Thomas Brie mashed potato topping.