Shepherd's pie with lamb shoulder

Salt and pepper the shoulder, drizzle with olive oil, pour water into the baking tray, and place in an oven preheated to 170 degrees for 2-3 hours until the meat pulls away from the bone.

Remove meat from the bone and cut it into large pieces. Cut the carrot, celery, and onion into large cubes.

Heat vegetable oil in a pan and caramelize the vegetables over high heat. Chop the rosemary leaves and add them to the vegetables. Add a tablespoon of flour and meat juice from the tray, a liter of water, and simmer for an hour.

Strain the meat with vegetables. Reduce the sauce for an hour.

Grease the pie dish with butter and sprinkle with breadcrumbs.

Add grated cheese to the hot mashed potatoes. Spread some puree on the bottom and sides of the dish, then add the meat filling, top with the remaining puree, sprinkle with cheese and breadcrumbs. Place in an oven preheated to 200 degrees for 40 minutes.

Melt the butter, add salt, quickly heat the peas, and lightly mash them with a masher.

Add chopped mint to the reduced sauce.

Place a piece of pie on a plate, pour some sauce, and add peas beside it.