Shepherd’s pie and baked beans

Ingredients

For the lamb mixture

• 1 kg leftover cooked lamb shoulder, (bone in)
• 250 ml veal stock
• 200 g peas
• 2 carrots, finely chopped
• 150 g swede, finely chopped
• 1 beef or 3 plum tomatoes, peeled, seeds removed, chopped
• 1 banana shallot, finely chopped
• 1 cloves garlic, crushed
• 1 tbsp chopped thyme
• 1 lemon, zest only
• arrowroot, for thickening (optional)

For the potato topping

• 6 large floury potatoes, peeled and quartered
• 100 ml milk
• 150 g soft goats' cheese
• 1 tbsp butter

For the baked beans

• 100 g lardons bacon
• 2 banana shallots, chopped
• 150 ml tomato ketchup
• 100 ml beer
• 50 ml pomegranate molasses
• 1 tbsp dijon mustard
• 1 tbsp dark brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 2 x 400g cans haricot beans, drained and rinsed