Shepherd's pie

Heat vegetable oil in a large, deep pan over high heat until it shimmers.

• 1 tbsp Vegetable oil

Put the ground lamb or beef in the pan, press it flat and leave it for 3 minutes. Then break it up, season with salt and pepper and fry for 3 more minutes, crumbling it, until nothing is pink anymore.

• 250 g Ground lamb or beef
• Salt
• Black pepper

Meanwhile, while step 2 runs

Meanwhile, peel and finely dice the onion.

• 1 Onion

Meanwhile, while step 2 runs

Peel the carrots and cut them into 5 mm cubes.

• 2 Carrots

Meanwhile, while step 2 runs

Peel the garlic clove and chop it finely.

• 1 Garlic clove

Turn the heat to medium. Add the onion and carrots with 1 pinch salt to the meat and soften for about 5 minutes, until tender. Scrape up the browned bits while you do.

• Salt

Meanwhile, while step 6 runs

Meanwhile, peel the potatoes and cut them into 3 cm pieces.

• 500 g Potatoes

Meanwhile, while step 6 runs

Bring the potatoes to a boil in a pot with 600 ml water and 1 tsp salt. Then cook over medium heat for about 15 minutes, until soft.

• 600 ml Water
• Salt

Stir in the garlic, tomato paste and flour and toast for about 1 minute, until the paste darkens.

• 1 tbsp Tomato paste
• 1 tbsp Flour

Meanwhile, while step 9 runs

Pick the thyme leaves off the stems.

• ½ bunch Thyme

Pour in the vegetable broth and soy sauce, add the bay leaf and thyme and bring to a boil. Reduce uncovered over low heat for about 10 minutes, until the sauce is thick.

• 250 ml Vegetable broth
• 1 tsp Soy sauce
• 1 Bay leaf

Meanwhile, while step 11 runs

Meanwhile, preheat the oven to 200 °C convection.

Meanwhile, while step 12 runs

Finely grate the Parmesan.

• 20 g Parmesan

Stir in the peas and cook them along for about 2 minutes. Remove the bay leaf and season with salt and pepper.

• 80 g Frozen peas
• Salt
• Black pepper

Drain the potatoes in a strainer, let them steam dry briefly and return them to the pot.

Add butter, milk, nutmeg, 1 pinch salt and pepper to the potatoes and mash them with the masher into a smooth purée.

• 20 g Butter
• 80 ml Milk
• 1 pinch Nutmeg
• Salt
• Black pepper

Spoon the meat sauce into a baking dish and smooth the top.

Spoon the purée over the sauce in dollops and smooth it out. Drag a fork through it to make ridges, they'll get nicely crispy.

Sprinkle the Parmesan evenly over the purée.

Slide the dish into the hot oven and bake for about 20 minutes, until the purée is golden brown and the sauce bubbles at the edges.

Take the dish out and let it rest for 5 minutes so the sauce can settle.

Spoon into deep plates to serve.