👨‍🍳 Instruktioner

1. 1

   Preheat oven to 190°C (375°F).

   💡 Proffstips: Ensure oven is fully preheated before baking.
2. 2

   In a large oven-safe skillet or Dutch oven, brown the ground lamb over medium-high heat. Drain off excess fat.

3. 3

   Add chopped onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.

4. 4

   Stir in minced garlic and cook for 1 minute until fragrant.

5. 5

   Add tomato paste and cook for another minute, stirring constantly.

6. 6

   Pour in beef broth and Worcestershire sauce. Add thyme and rosemary. Season with salt and pepper.

   💡 Proffstips: Taste and adjust seasoning as needed.
7. 7

   Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, allowing the sauce to thicken.

   💡 Proffstips: The filling should be thick, not watery.
8. 8

   While the filling simmers, boil the potatoes until tender. Drain well.

9. 9

   Mash the potatoes with butter, warmed milk, salt, and pepper until smooth and creamy.

   💡 Proffstips: Add more milk if needed for desired consistency.
10. 10

    Stir most of the grated kashkaval cheese into the mashed potatoes, reserving some for topping.

    💡 Proffstips: Ensures a cheesy crust.
11. 11

    Spread the mashed potato mixture evenly over the lamb filling. Create a decorative pattern with a fork if desired.

    💡 Proffstips: Ensure the filling is completely covered to prevent drying out.
12. 12

    Sprinkle the remaining kashkaval cheese over the mashed potatoes. Whisk the egg yolk with a tablespoon of water and brush it over the cheese for a golden finish.

    💡 Proffstips: The egg wash will give the topping a nice sheen and color.
13. 13

    Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.

    💡 Proffstips: If the topping browns too quickly, loosely tent with foil.
14. 14

    Let rest for 10 minutes before serving.

    💡 Proffstips: Allows the filling to set slightly.