Shepherd’s pie with cheesy leek topping

1 Bring a saucepan of water to the boil. Add leeks and cook for 12 minutes or until softened. Drain. When cool enough to handle, cut into 2cm rounds.

2 Meanwhile, heat oil in a large deep frying pan over medium heat. Add onion, celery and carrot and cook, stirring, for 10 minutes or until softened. Increase heat to high, add lamb mince and cook, breaking up lumps, for 5 minutes or until browned.

3 Add garlic, herbs and paprika and cook, stirring, for 1 minute or until fragrant. Add tomato paste and cook, stirring, for a further 2 minutes. Add stock and bring mixture to the boil. Reduce heat to low and simmer for 5 minutes or until mixture reduces and thickens. Add peas, stirring to combine. Transfer mixture to an 8-cup capacity baking dish.

4 Preheat grill. Arrange cooked leek rounds over mince mixture to cover. Sprinkle over cheese, then grill for 5 minutes or until topping is golden and melted. Divide shepherd’s pie among four serving plates and serve with mixed baby leaf salad.