Shepherd's Pie served with Pan-roasted Carrots recipe | Recipe Binder

Ingredients

• Shepherd’s pie
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• 500g minced lean lamb
• 1 large onion, finely grated
• 1 large carrot, finely grated
• 2 cloves garlic
• 1-2 tbsp Worcestershire sauce
• 1 tbsp tomato puree
• Handful of thyme sprigs, leaves picked
• 1 sprig of rosemary, needles chopped
• 250ml red wine
• 300ml chicken stock
• 1kg Desiree potatoes, peeled and cut into chunks
• 50g butter
• 2 egg yolks
• Parmesan, for grating
• Olive oil
• Sea salt & freshly ground black pepper
• Pan-roasted carrots
• 2 sprigs of rosemary
• Small handful of thyme sprigs
• 1 garlic clove
• 500g medium sized carrots, peeled and trimmed
• Few knobs of butter