Shepherd’s Pie with Potato Crust & Grated Feta PDO

60 minutes prep, 85 minutes cook

Serves 4

Ingredients

1 kg of minced meat (lamb)

2 finely sliced onions

2 finely sliced carrots

1 garlic clove

100ml rose wine

500ml vegetable stock

50g tomato paste

3 – 11 potatoes (depending on how rich you want the potato crust to be)

150g Parmesan

250g Feta PDO

2-3 egg yolks

Thyme

salt – pepper

Method

Begin by boiling the potatoes whole and unpeeled for about 30 minutes. When they are cooked, allow to cool before peeling and slicing them. Use a potato masher or fork to mash the potatoes inside a bowl, then add the salt, pepper, parmesan, Feta PDO and egg yolks. The result will be a kind of puree.

In a pan, fry the thinly sliced vegetables together with the minced meat. When it turns brown, add the wine and simmer for a few minutes. Pour in the stock and tomato paste and simmer for one hour.

As soon as all of the liquid has been absorbed, it is ready. Split the mixture into four earthenware pots. Spread a layer of the potato puree on top of each pot (as thick or thin as you want) and bake in a preheated oven at 200 degrees for approximately 15 minutes, until the surface is golden and bubbling. Let the dish rest at room temperature for approximately 10 minutes and serve.