Shepards Pie, à la Façon Susann

Instructions

1. Peel and cut the potatoes into small pieces and cook in salted water until soft and drain
2. Then briefly heat the butter and the milk in the same pan and drive the potatoes through the passevit. If the mixture is too thick, add more milk until it has a viscous consistency
3. Season with salt, Quatre Epice and cayenne pepper. Set aside.
4. Fry the minced lamb or veal together with the chopped onion, garlic clove, stalks of celery and the carrot in sesame oil
5. Once the meat is fried, add half a can of diced Pelati and 3 tablespoons of tomato paste
6. Season well with sea salt, cayenne pepper and Worcester sauce
7. Pour the meat into an ovenproof dish and then spread the potato stock evenly over the meat
8. Sprinkle with grated parmesan or pecorino and small pieces of sheep's milk fresh cheese
9. Bake in the oven at 35 minutes by 180g circulation air