Shepherd's Pie

Method

1. Peel the potatoes and cut them into quarters. Place the potatoes in lightly salted warm water and bring to a boil to cook.
2. Meanwhile, prepare the ragù: in a saucepan with oil, sauté diced onion, garlic, and carrots for 4-5 minutes until the carrots soften.
3. Add the ground lamb and brown well.
4. When the potatoes are tender (a fork inserts easily), drain them and put them in a bowl.
5. To the ragù, add rosemary, salt, pepper, tomato paste, flour, peas, and beef broth. Stir and cook over low heat for a few minutes.
6. Mash the potatoes with a potato masher. Add butter, one egg yolk, grated cheese, salt, pepper, and warm milk. Mix until smooth mash.
7. Butter a baking dish. Spread the ragù on the bottom, then cover with the mashed potatoes. Use a fork to create ridges on the surface.
8. Bake in a preheated oven at 200°C (400°F) for 20-25 minutes until golden brown.
9. Let it cool slightly before serving.