Cottage Pie

For the filling

1 kilo ground lamb/beef

1 1/2 cups frozen peas

1 large onion diced

3 celery ribs diced

3 medium carrots diced

5 cloves garlic minced

85 g. tomato paste

1/4 cup all-purpose flour

1 bottle of Guinness

1/4 cup Worcestershire sauce

1 tbsp fresh thyme

1 tbsp fresh rosemary chopped

1 cup beef stock

salt and pepper to taste

For the top:

1.5 kilo potatoes peeled

1-1/4 cups Parmigiana, divided

180 ml heavy cream

113 g. butter melted

salt and pepper to taste

3 large egg yolks

Boil the potatoes until soft. Rice the potatoes in a large bowl. Combine with the heavy cream, melted butter, and 1 cup of parmesan cheese. Taste test the potatoes and season very well with salt and pepper to taste. Once satisfied with the taste, mix the egg yolks into the potatoes. 

Cook meat until well browned. Add the vegetables along with a pinch of salt. Sauté until the veggies are soft then add the garlic. Add the tomato paste, stir, and cook for 3 minutes. Next, add the Guinness and cook until the liquid has almost completely evaporated. Add the flour and cook until smooth. Add the beef stock, thyme, rosemary, peas, and Worcestershire sauce. Simmer and cook until the liquid has reduced by half. Taste test the filling and adjust salt, pepper, thyme, or rosemary if required. Add the filling to a large baking dish. Spread the mashed potatoes on the top and with a fork or spoon fluff the potatoes making mounds or points. Sprinkle the remaining 1/4 cup of grated parmesan.

Bake for 20 minutes in the center of the oven at 175 C. Move the dish towards the top of the oven and broil for 1-3 minutes or until well browned.