Shepard's Lamb Pie

Ingredients:

Mashed potatoes

• 1.3 kg of potatoes
• 3/4 cup milk
• 0.5 cup sour cream
• 6 tablespoons unsalted butter, melted
• 2 large egg yolks

Filling

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 cup peeled pearl onions (fresh or frozen)
• 2 tbsp. l. rapeseed oil
• Half an onion, diced
• 2 sprigs of fresh rosemary, leaves chopped
• 900 g of minced lamb
• 2 tbsp tomato paste
• 1.5 tbsp flour
• 1 tbsp sherry vinegar
• 1 cup chicken broth
• 1 cup each of frozen green peas and carrots
• 0.5 cup chopped fresh parsley

Topping

• 3 tablespoons unsalted butter, melted
• 1/4 tbsp. grated parmesan
• Finely chopped fresh parsley for serving

Preparation:

1. Potato:
   
   Peel the potatoes and cut into 2 cm cubes. Place them in a large saucepan and add enough cold water to cover the potatoes by 2 cm. Salt the water and bring to a boil. Cook the potatoes until tender, about 10 minutes. Drain the potatoes and press them through a potato masher. Add the milk, sour cream, melted butter, and egg yolks to the potatoes and mix with a wooden spoon until smooth. Season with salt and pepper and set aside.
2. Preheat oven to 190°C.
3. Filling:
   
   In a skillet over medium heat, melt the butter and olive oil. Add the onion and cook, shaking the pan occasionally until golden brown on all sides, about 5 minutes. Set aside.
4. In a large, oven-safe skillet, heat the canola oil over medium-high heat. Add the diced onion and rosemary and cook, stirring frequently, until the onion is lightly browned and softened, 3–5 minutes. Add the lamb and season with salt and pepper. Cook, stirring, until the lamb is cooked through, 4–6 minutes. Add the tomato paste, flour, and sherry vinegar and cook for another 2 minutes.
5. Add chicken broth, green peas, carrots, and pearl onions and bring to a boil. Use a spoon to skim off any excess fat. Season with salt, pepper, and parsley. Spread the mashed potatoes evenly over the meat filling.
   
   Topping:
   
   Drizzle the potatoes with melted butter and sprinkle with Parmesan cheese. Place in the oven and bake until lightly browned, about 40 minutes. Sprinkle with parsley.