For the Shepherd’s Pie

1. Heat the olive oil in a frying pan and sauté the onion until it starts to color.
2. Add the lamb mince, breaking it up to avoid lumps. Allow the meat to release its liquid, stirring occasionally.
3. Add the rosemary and thyme leaves, discarding the stalks. Fry until the meat begins to brown and caramelize.
4. Add the garlic and fry for one minute.
5. Stir in the leek and fry until softened.
6. Sprinkle in the all-purpose flour and fry for 1-2 minutes to get rid of the raw flour taste.
7. Add the tomato paste and stir well.
8. Season with salt and black pepper.
9. Pour in the Worcestershire sauce and red wine. Let it reduce.
10. Add the beef stock and simmer until the sauce thickens. Adjust the seasoning if needed.
11. Mash the boiled potatoes using a ricer or masher. Mix in butter, half the grated cheese, egg yolk, and Dijon mustard. Mash and mix until completely smooth.
12. Spread the meat sauce in a casserole dish and sprinkle a layer of grated cheese (half of the remaining amount).
13. Carefully spread the mashed potatoes over the meat, smoothing the surface with a spatula. Create texture by using a fork to make ridges on top.
14. Sprinkle the remaining cheese over the top.
15. Bake in the oven at 180°C (360°F) for 15 minutes, then increase the temperature to 200°C (400°F) and bake for another 10 minutes.
16. Let the shepherd’s pie cool and set before serving.

For the Vegetables

1. Melt the butter in a frying pan and sauté the garlic until fragrant but not colored.
2. Add the frozen peas and stir until defrosted. Season with salt.
3. Stir in the pre-cooked baby carrots, coating them with the butter.
4. Serve the shepherd’s pie with the buttered vegetables on the side. Enjoy!