Shepherd's Pie

Peel 1000 g potato and cut them into large chunks, then place them in a pot of water and boil until soft.

Set your oven to 200 °C so it is ready for the final baking phase.

Finely chop 1 onion, 2 garlic cloves, 2 carrots, and 2 celery stalks.

Heat 30 ml vegetable oil in a large pan and fry 500 g minced lamb until it is fully browned.

Add the chopped onion, garlic, carrots, and celery to the lamb and cook until the vegetables soften.

Stir in 5 ml salt, 2 ml black pepper, 5 ml dried thyme, and 5 ml dried rosemary.

Sprinkle 20 g wheat flour over the mixture and stir well to coat the meat and vegetables.

Pour in 300 ml beef stock, 15 ml tomato purée, and 15 ml Worcestershire sauce, then let it simmer for 10 minutes until the sauce thickens.

Stir in 150 g frozen peas and cook for 2 more minutes before removing the pan from the heat.

Drain the boiled potatoes and mash them thoroughly in a bowl.

Mix 50 g butter, 60 ml milk, and 1 egg into the potatoes until the texture is smooth and creamy.

Transfer the lamb mixture into a deep baking dish and spread the mashed potatoes evenly over the top.

Place the dish in the oven at 200 °C and bake for 25 minutes or until the potato topping is golden brown.