Lamb pie

INGREDIENTS

500 gr of minced lamb meat

1 onion

1 carrot

2 cloves garlic

3 tablespoons of Worcestershire sauce

2 tablespoons of fried tomato

1 teaspoon of thyme

1 teaspoon of  rosemary

250 ml  of red wine

300 ml of chicken broth

800 gr of bolied potatoes

2 eggs

Parmesan

Olive oil

Salt and black pepper

ELABORATION

In a pan with hot oil, we put the meat, season and make the meat over a high heat for about 3 minutes.

We add the carrot, onion and garlic, stir and add rosemary, thyme, Worcestershire sauce and tomato sauce.

Let it be done a few minutes and  we add the red wine, let it reduce until it has evaporated completely.

When the wine has evaporated  we add the chicken broth and let it boil until the sauce is thick. We remove from heat and reserve.

We boil the potatoes in salted water or microwave until they are tender, drain them well and blend them.

We add the egg yolks and two tablespoons of parmesan, if it is very dry, we add a little milk.

In a dish suitable for the oven,  we put the meat and cover with the mashed potatoes, we put grated Parmesan cheese and with the help of a fork we make peaks in the mashed potatoes.

We put in the oven at 180º until the surface browns.

TIPS

Serve hot.