Shepherd's Pie with lamb

Ingredients for 4 servings:

• 650 g lamb, cut into very small pieces
• 2 tbsp oil
• 3 onions, finely chopped
• 3 carrots, diced
• 4 stalk(s) Celery, diced
• ½ tsp cinnamon, ground
• ½ tsp thyme
• ½ tsp rosemary
• 1 tbsp tomato paste
• 1 tbsp tomato ketchup
• ¼ liter red wine
• 25 g flour
• 200 ml beef broth or gravy
• 2 tsp Worcestershire sauce
• 900 g potato(s), floury, peeled and quartered
• 100 g butter
• 120 ml cream or milk
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Heat a pan with 2 tablespoons of oil until very hot and brown the lamb, then season with salt and pepper. Place the meat in a colander to drain and set aside. Melt a little butter in a large saucepan and sauté the carrots, onions, and celery stalks for about 5 minutes. Add the cinnamon, rosemary, and thyme, along with the tomato paste, ketchup, and the meat, and stir well. Gradually add the wine, just enough to absorb the mixture. Stir in the flour, the soup (or meat juices), and the Worcestershire sauce. Simmer for about 1 hour, stirring frequently. Then press into an ovenproof dish and chill for 30 minutes. Meanwhile, prepare the mashed potatoes: Boil the potatoes in salted water until tender, drain the water, re-cover, and shake vigorously. Add the butter, cream (or milk), and mash. Season with salt, pepper, and nutmeg. The mash should be relatively thick. Preheat oven to 200°C. Spread the mashed potatoes over the meat, brush with melted butter and bake in the oven for 40 minutes.