Ingredients:
For the meat:
1kg of lamb meat
1 onion
3 cloves of garlic
3 teaspoons of olive oil
30g of flour
1/2 teaspoon of salt and pepper
1 teaspoon of thyme and rosemary
1 teaspoon of tomato puree
480ml beef broth
200g carrots
200g peas (fresh or frozen) For the mash:
1.5g of potato
1 teaspoon of butter
120ml milk
25g of cheddar
1/2 teaspoon of salt and pepper
1 egg yolk
Instructions :
1. Peel the potatoes and cut them into4. Put them in a saucepan and cover them with cold water. Heat over high heat, add salt, cover and boil. Cook until the potatoes are tender.
2. While the potatoes are cooking, heat some olive oil in a skillet over medium heat. Add onions and cook for 2 to 3 minutes, add garlic and carrots, cook until carrots are tender, about 5-7 minutes.
3. Add minced meat, cook for 5 minutes. Season with salt, pepper, rosemary and thyme. Add the tomato puree, flour and mix.
4. Add the beef broth and peas. Bring to a boil, reduce the heat to low and cook, stirring occasionally, until the sauce thickens.
5. When the potatoes are cooked, transfer them to a bowl, add the butter, milk, egg yolk, salt and pepper and mash the potatoes.
6. Preheat the oven to 200 ° C
7. Spread the meat in a baking dish, spread the mash on top
8. Bake for 20 to 25 minutes