Shepherd's Pie

Finely chop 1 onion and 2 carrots, and cut 800 g potatoes into large, even pieces. Preheat the oven to 200C. Brown 500 g ground lamb in a pan over medium-high heat, breaking up every dense clump. Once the meat has taken on color, add the onion and carrots and cook until they begin to soften. Pour in 100 ml red wine and boil over high heat for 1 to 2 minutes, removing its sharp alcohol aroma. Add 200 ml beef stock and 1 tablespoon Worcestershire sauce, then lower the heat. Stir in 100 g frozen peas and simmer the filling for 20 minutes, scraping the bottom occasionally. It should remain juicy, but no thin liquid should run across the pan when pushed with a spoon; that thickness supports the potato layer. Boil the potatoes until they break easily, drain them well, and mash them while hot with 3 tablespoons butter and 100 ml milk. Continue until smooth, without dry lumps. Spread the lamb mixture evenly in a baking dish and cover it all the way to the edges with mashed potato. Drag a fork across the surface to form ridges, increasing the raised areas that can brown. Bake at 200C for 25 minutes. Remove the pie when the meat sauce bubbles around the edges and the forked peaks on the potato have turned golden.