Shepherds Pie, Potato-Minced Lamb Casserole

Shepherd's pie, despite its name, of course, is not a pie, but a real casserole. The recipe for this old English dish has hardly changed over the centuries. In some areas of England, thinly sliced ​​lamb fillets are used instead of minced meat and celery or parsnip root is added.

Ingredients

• minced lamb - 500 g
• large potatoes - 700 g
• meat broth - 300 ml
• Parmesan cheese - 100 g
• peeled onions - 1 onion
• butter - 2.5 tablespoons
• chicken egg - 1 pc.
• salt
• carrots - 2 pcs.
• ground coriander - 1 tsp
• young garlic - 1 clove
• flour - 0.5 tbsp.
• turmeric - 1.5 tsp
• green peas - a handful

Directions

1. Peel the vegetables. Cut the potatoes into large pieces, the onions into cubes, the carrots into thin strips. Chop the garlic.
2. Peel the vegetables. Cut the potatoes into large pieces, the onions into cubes, the carrots into thin strips. Chop the garlic.
3. Heat the remaining oil in a frying pan, fry the onions, carrots and garlic, 2-3 minutes. Add minced meat, stir and cook over medium heat, kneading the lumps with a spoon, 6-7 minutes.
4. Drain excess oil from the pan. Add flour fried in a dry frying pan until golden brown and cook for 1 min. Pour in broth, stir, bring to a boil and cook for 1 minute. Reduce heat and simmer for 10 minutes. In 4 minutes add green peas until finished.
5. Grate cheese on a coarse grater. Transfer the mashed potatoes to a cooking bag.
6. Preheat oven to 190 ° C. Place the minced meat in a baking dish, put a layer of mashed potatoes on top using a culinary bag, sprinkle with cheese and bake for 50-60 minutes.