Shepherd's Pie with minced lamb

Ingredients for 6 servings:

• 600 g potatoes
• 200 ml milk
• 40 g butter
• 1 tsp salt
• 1 tsp nutmeg, freshly grated
• 1 ½ kg minced lamb
• 3 tbsp sunflower oil
• 2 onions
• 1 can peas and carrots
• 2 sprigs rosemary
• 3 cloves garlic
• 1 tbsp salt
• 1 tbsp pepper
• 2 tbsp tomato paste
• 250 ml Lamb stock
• 3 tbsp Worcestershire sauce
• 100 g Gouda, grated
• 50 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

The mashed potatoes: Boil and peel the potatoes, then mash them into a bowl using a potato ricer. Add the milk and butter and mix until creamy. Season with salt and nutmeg. The minced lamb: Peel and dice the onion. Peel and finely chop the garlic. Drain the carrots and peas. Brown the minced meat in hot oil until the liquid has reduced. Add the onions and garlic. Add the rosemary sprigs. Season with salt and pepper. Stir in the tomato paste and Worcestershire sauce. Pour in the lamb stock and let it reduce for about 10 minutes. Now add the peas and carrots. Transfer the meat mixture to an ovenproof dish and spread the mashed potatoes on top. Grate the cheese and spread it over the mashed potatoes, then scatter butter flakes on top. Grill/bake at 180-200°C for about 20 minutes, until the cheese is golden brown. You can find the video recipe on my blog: https://die-frau-am-grill.de/original-shepherds-pie-im-dutch-oven/ or on my YouTube channel: https://youtu.be/LGmmZJyIKwE