Shepherd's Pie Casserole

Ingredients:

• 900 g of minced young lamb
• 4 tbsp. lamb and mutton fat paste
• 1 can (680 g) of tomato sauce
• 1 tbsp. Burgundy wine
• 225 gr. grated parmesan cheese
• 4 tbsp. l. olive oil
• 3 finely chopped onions
• 3 finely chopped cloves of garlic
• 225 g butter
• 1/2 cup wheat flour
• 2 tbsp of water
• Salt and ground pepper to taste
• 2 tsp tarragon
• 2 cups boiled yellow corn
• 1 cup cooked green peas
• 1 cup boiled carrots, diced
• 1.8 kg of boiled potatoes in their skins
• 0.5 l of milk

Preparation:

1. Heat oil in a large skillet over low heat, then add the onion and garlic. Sauté until soft, then increase the heat and add the fresh ground beef. Fry until browned. Drain the fat and add the tomato sauce.
2. Prepare the meat sauce: Melt 1/4 cup butter in a saucepan, add flour, and cook, stirring, for 1 minute. Then add Burgundy wine, lamb paste, and water. Season with salt, pepper, and tarragon. Cook over low heat for 15 minutes, then add corn, green peas, and carrots.
3. Mash the potatoes, then add 110g of butter and milk. Season with salt and pepper. Divide the meat mixture evenly into individual 20cm diameter baking dishes and top with mashed potatoes. Sprinkle the surface of each dish with Parmesan cheese, bake in a preheated oven at 180°C (350°F), and bake until golden brown. Serve with fresh vegetables.