Shepherd’s Pie with Lamb and Mashed Potatoes

Heat the oven to 200 degrees top and bottom heat.

Peel onions and carrots.

Finely chop the onion and cut the carrots into small cubes.

Heat butter in a frying pan or pot over medium heat.

Add onion and carrot, and cook for 4 to 5 minutes until the vegetables are soft and glossy.

Add ground lamb and cook until browned and cooked through.

Stir in tomato paste and cook for 1 minute.

Sprinkle over flour and stir well.

Gradually add meat stock while stirring, until you have a smooth sauce.

Add rosemary and thyme.

Let the meat sauce simmer for 10 to 15 minutes, until thickened.

Season with salt and pepper.

Peel the potatoes and cut them into even pieces.

Boil the potatoes in lightly salted water for about 20 minutes, until tender.

Drain the water and let the potatoes steam dry for a couple of minutes.

Mash the potatoes and stir in cream, butter and nutmeg while still warm.

Season with salt and pepper.

Transfer the meat mixture to an ovenproof dish and smooth it out.

Spread the mashed potatoes over the top.

Drag a fork lightly over the surface if you want more texture.

Sprinkle grated cheese evenly over the top.

Bake in the middle of the oven for 20 to 25 minutes, until the top is golden and gratinated.

Let the dish rest for a few minutes before serving.