Shepherd’s Pie

•  800 g minced yearling lamb
• 2 twigs rosemary
• 2 onions finely chopped
• 2 carrots finely chopped
• 2 sprigs of celery finely chopped
• 2 cloves of garlic finely chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 750 ml homemade broth 
• 2.5 kg potatoes or mixed with sweet potato or celeriac
• 200 ml milk
• 50 gr. butter
• 40 + 10 gr. mature Cheddar
• 80 gr. breadcrumbs 
• 350 gr. peas frozen

Gently fry the onions, carrots and celery. Add the garlic and 30″ later the minced meat and brown well. Add half the rosemary, the Worcestershire sauce, the tomato paste, salt and pepper and stir well. Pour in the broth and let it simmer for an hour. Towards the end, remove the lid so that your sauce is juicy but not watery. Meanwhile, boil the potatoes and drain them well. In the warm pot where you boiled the potatoes, add the butter and milk. Add the potatoes and mash them with the potato press. Beat well with a wooden spoon, the cheese and season lightly. Preheat the oven to 180 C.
Grease a large oven dish, scatter the remaining rosemary leaves and most of the breadcrumbs on the bottom and sides. Spread half the mashed potatoes on the bottom and walls spoon by spoon. Layer over the minced meat followed by the peas. Finally carefully top with the remaining mashed potatoes, scatter the remaining cheese and breadcrumbs and dot with a little butter. Bake for about an hour at 180 C until browned well.

For the dairy free version, substitute the following:

1 tbsp Worcestershire sauce with balsamic vinegar
200 ml milk with homemade broth
50 gr. butter with 40 gr. olive oil
40 + 10 gr. mature Cheddar with 1 tbsp mustard powder