Shepherd's Pie with Lamb

Ingredients

 * 30g (1 oz) butter
 * 2 onions (finely chopped)
 * ¼ cup plain flour
 * 1 teaspoon mustard,
 * 1½ cups chicken stock
 * 800g (1¾ lb) lean minced (ground) lamb
 * 1 tablespoon Worcestershire sauce
 * salt, pepper
 * ½ cup hot milk
 * 30g (1oz) butter
 * salt, pepper
 * 4 large potatoes, cooked and mashed

Directions

 * Grease an 8-cup capacity casserole dish.
 * Preheat oven to 210°C (425°F).
 * Melt butter in a large pan, add onions and cook until golden brown.
 * Add flour and mustard to the pan and stir for 1 minute, gradually add the stock and stir constantly until smooth.
 * Bring to the boil and then reduce heat and simmer for 3 minutes.
 * Add the meat and Worcestershire sauce to the pan and stir.
 * Season to taste, remove from heat and spoon into the casserole dish.
 * To make potato topping, combine all remaining ingredients, mix until smooth and creamy.
 * Spread the mixture evenly over the meat and rough up the surface with a fork. * Bake for 45 minutes.
 * Serves 6.