Shepherd’s pie is the perfect dish to share around the dinner table no matter the occasion. Try it out and you can even change the meat filling for more variety.
Peel and cut the potatoes into even smaller pieces.
Place them in a medium pot of cold water with a tsp of salt. Bring to a boil over high heat and cook the potatoes until they are tender.
Once potatoes are cooked, transfer them to a bowl. Add in butter, milk, egg yolk and 1/2 tsp of salt and black pepper and mash the potatoes until smooth. Set aside.
Heat olive oil in a pan over medium heat and saute chopped onions for 2-3 minutes.
Followed with crushed garlic and chopped carrot, saute until carrots are tender (about 5-7 minutes).
Add in ground lamb and cook for about 5 minutes or until meat are no longer pink. Season with 1/2 salt and black pepper, chopped rosemary and thyme.
Then add in tomato paste and flour. Stir until well-combined before adding in beef broth and peas. Bring the mixture to a simmer then reduce heat to low and continue cooking until sauce thickens (stirring occasionally).
Preheat oven to 200°C.
Layer the meat mixture evenly in an ovenproof dish then spread the mashed potato over the meat mixture.
Baked at 200°C for 20-25 minutes or until the mashed potato is golden brown.
