Sheppards Pie

Heat oil, sauté onions and carrot. Add garlic and stir to combine.

Add minced lamb, salt and SERI-AJI® Black Pepper Seasoning and cook until brown.

Sprinkle the meat with flour and toss to coat.

Add the tomato paste and chicken broth, worcestershine sauce, rosemary and thyme, stir to combine.

Bring to a boil and allow to cook for a further 3-4 minutes.

For mashed potato, boil potato until cooked. Keep aside.

Warm the cream and the butter and set aside.

Mash the potatoes and add the cream, butter, salt and AJI-SHIO® Flavoured Black Pepper.

Finally stir in the yolk.

Mushroom Ragout in Puff Pastry