Classic Shepherd's Pie with Lamb

Peel the potatoes, cut them into coarse pieces, and boil them in salted water until soft.

After cooking, drain the water. Add 120 ml milk and 55 g butter, season with salt and pepper, and process everything into creamy mashed potatoes.

Dice the onions, carrots, and celery. Heat the olive oil in a large pan and brown the minced lamb vigorously for about 10 minutes. Add the diced vegetables and pressed garlic and sauté briefly.