Shepherd’s pie recipe: how to make it perfect!

Cook the potatoes until tender.
Saute onion and sauté for 2-3 minutes, add crushed garlic and chopped carrots, add ground lamb, cook until no longer pink, about 5 minutes.

Season with salt, pepper, chopped rosemary and thyme. Add the tomato paste, flour and stir. Add the beef stock and peas. Bring to a boil, reduce the heat to low and cook, stirring occasionally, until the sauce thickens.

When the potatoes are cooked, drain the water. Add the butter, milk, egg yolk, salt and pepper. mash potatoes until smooth.

Preheat oven to 400F (200C).
Spread the meat mixture in a baking dish. Spread the puree over the meat mixture. Bake for 20-25 minutes. or until the mashed potatoes are golden brown.