Shepherd’s Pie

For the Meat Filling:

• 1 lb (450g) ground lamb (or ground beef for Cottage Pie)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

For the Mashed Potato Topping:

• 2 lbs (900g) russet potatoes, peeled and cubed
• 1/2 cup milk
• 1/4 cup unsalted butter
• 1/4 cup sour cream
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional, for a crispy topping)
• 1 egg yolk, beaten (optional, for a golden finish)

Step-by-Step Instructions

Preparing the Mashed Potatoes:

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