Shepherd’s Pie Dauphinoise

INGREDIENTS 

2lb raw minced lamb
2 onions, chopped
2 large carrots, finely diced
2 oz plain flour
250 ml red wine
1 pint beef stock
1 tbsp Worcestershire sauce
1 tbsp tomato purée
Salt and black pepper
2 lbs of floury potatoes, cut into very thin slices
150ml double cream
2oz grated mature Cheddar cheese
Rosemary

METHOD

Preheat the oven to 160˚C (140˚C fan Gas 3). 
Meanwhile, put the lamb, onions, and carrots into a deep-frying pan or casserole and fry over a high heat, stirring frequently, for 5 minutes or until the meat is brown. 
Drain away any fat.
Stir in the flour and, over a high heat, add the wine, stock, Worcestershire sauce, and tomato purée. 
Stir until blended, then bring to the boil. Season with salt and freshly ground black pepper, cover with a lid, and transfer to the oven for 1 ½ hours or until the mince is tender.
Check the seasoning, then tip the meat into an ovenproof dish and set aside to cool. Increase the oven temperature to 220˚C (200˚C fan/425˚F/Gas 7).
Put the potatoes in a pan of boiling salted water for 4–5 minutes to blanch them. 
Drain, refresh in cold water, and dry well with kitchen paper.
Arrange a layer of potato on top of the cold mince, then pour over half the cream and season with salt and freshly ground black pepper. 
Arrange the remaining potatoes on top, pour over the remaining cream, and sprinkle over the cheese and rosemary.
Bake for 30 minutes or until golden and bubbling.