Purple potatoes and an all-in-one shepherd's pie

Well, I was intrigued by the recipe on the organic lamb mince - throw everything in the pan at once! I always cook separately but it worked well - except everything got cooked in the fat which came out of the mince. Tasty, of course but should really be discarded - and the carrots should be steamed.

Every ingredient organic, of course!!

400g mince
2 onions
clove garlic
2 carrots
Fry this lot for 8-10 minutes

Blend in
2 tbsp plain flour (I used chickpea flour - no idea if it had the same effect!)

Add
2tbsp Worcestershire sauce (use 'free from')
1 tbsp tomato puree

Stir in slowly :
300ml stock (Marigold substituted for beef stock)

Season and add bay leaf (I actually had some)

Simmer 20 minutes

Meanwhile simmer 700gm potatoes for 20 minutes (purple ones!) (I added a sweet potato to calm the colour down a bit!!) : Mash with butter and milk til smooth (I used a little Holy Cow organic cream cheese instead) and season.

Place mince in ovenproof dish, mash on top, salt on top - cook 25 minutes in centre of 200 degree oven 'until golden brown'. Er, purple potatoes don't go golden brown (and I didn't sprinkle with salt either).

It was OK - but the mince mixture tasted better without the potatoes mixed in. The purple potatoes aren't really mashers - they taste like normal potatoes if you're wondering!!