Shepherd's pie with minced meat

Ingredients:

Casserole

• 1 tsp + 2 tbsp unsalted butter
• 1.5 cups diced onion
• 2 large cloves garlic, crushed
• 2 tsp chopped fresh thyme leaves
• 900 g of minced lamb
• 1 tsp coarse salt + more as needed
• 1/4 tsp freshly ground black pepper, plus more as needed
• 3 tablespoons tomato paste
• 1 cup canned crushed tomatoes
• 1 bay leaf
• 3 tablespoons chopped parsley leaves
• 220 g of champignons, cut into quarters
• 3 cups glazed carrots and turnips, recipe below
• 1 large egg
• 4 cups mashed potatoes, see recipe below
• 1/4 cup grated farmhouse cheddar

Glazed carrots and turnips

• 350 g turnips, cut into 2.5 cm pieces.
• 350 g carrots, cut into 2.5 cm pieces.
• 2 tsp unsalted butter
• 0.5 tsp sugar

Mashed potatoes

• 900 g potatoes (about 4 medium tubers), peeled and cut into 2 cm pieces.
• 1 teaspoon coarse salt + more to taste
• 3/4 cup whole milk
• 1/4 cup unsalted butter
• Freshly grated nutmeg

Preparation:

1. Grease a 3-quart (5-7 cm) deep baking dish with 1 teaspoon butter.
2. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the onion and cook, stirring frequently, until golden brown, about 10–12 minutes.
3. Add the garlic and thyme and cook for another 1 minute. Add the ground meat, mash it with a wooden spoon, and cook for about 5 minutes. Add 1 teaspoon of salt, 1/4 teaspoon of black pepper, and the tomato paste and cook for another 1 minute. Add the pureed tomatoes and bay leaf and bring to a boil. Cover and simmer for 20 minutes. Remove the bay leaf and, if necessary, skim off any excess fat with a spoon. Add the parsley and season with salt and pepper to taste.
4. In a skillet over medium-high heat, melt the remaining 1 tablespoon butter and sauté the mushrooms until golden brown, about 5 minutes. Season with salt and pepper and set aside.
5. Preheat the oven to 175°C. Spread the meat mixture over the bottom of a baking dish, top with the mushrooms, then the carrots and turnips. Mix the egg and potatoes and spread it over the vegetables to coat the filling. Bake for 30–40 minutes, until the pie is heated through.
6. Sprinkle with cheese if desired and grill. Serve immediately.
   
   Glazed carrots and turnips:
   
   Place the vegetables in a skillet large enough to cover them in a single layer. Add enough water to come halfway up the sides of the pan. Add the butter and sugar. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cover the vegetables with a circle of parchment paper the size of the pan, or slightly open the lid. Simmer until tender, about 8-10 minutes. Remove the lid and increase the heat to high. Stir the vegetables frequently until the liquid has evaporated and the vegetables are coated with a glossy glaze. Season with salt and pepper to taste and serve.
7. Mashed potatoes:
   In a large saucepan, combine the potatoes, 1 teaspoon salt, and cover with cold water. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain the potatoes and return them to the saucepan. Shake the saucepan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a vegetable mill, potato masher, or bowl. Pour the milk and butter into the saucepan and heat over medium-high heat until the milk is hot and the butter has melted. Remove from heat. Mash the potatoes or press them through a potato masher. Combine the mashed potatoes with the milk and butter. Season with salt and pepper to taste and sprinkle with nutmeg, if desired.