To begin: Cut the potatoes in half and place them on a perforated tray and into a pre-heated oven steam setting 100 °C for 45 minutes.
Place the frypan over medium high heat and once hot add a generous splash of evoo. Add the diced onion, carrot and celery and saute´ for 4-5 minutes over medium high heat.
Next add the lamb mince and cook stirring constantly to break up lumps until all the mince changes colour and begins to brown. Once brown add the dry spices, salt and pepper, cook for a further minute and add the tomato paste and stir in well.
Add the vinegar next and cook until it has evaporated followed by the flour, stir the flour in thoroughly and cook it out for 2 minutes.
Add the stock to the mince and bring the mixture to the boil, once boiled reduce the heat to a simmer and cook until the gravy has thickened and is coasting the mince (approx 30 minutes)
Once the mince has cooked down remove it from the stove and pour it directly into a gratin dish, smooth the surface of the mix and set aside.
Once the potatoes have steamed mash them into a large mixing bowl, add the butter, cream and seasoning, mix well with a spatula. Transfer the mash to a piping bag fitted with a star nozzle and pipe two (2) layers of mash over the top of the mince.
Sprinkle a little grated parmesan over the mash and place the gratin dish into a pre-heated oven combi setting 210 °C for 25 minutes.
Once golden remove from the oven and spoon portions of Shepherd’s pie into bowls and serve with a crisp green salad.