Meat preparation

1.   Make the Celeriac Puree as per instructions (add link). Set aside

2.   Heat a pan and add the oil. When hot, add the grated onion. Sautee over medium low heat until translucent

3.   Add the grated carrot and sauté for 1- 2 minutes, until tender. Add the grated garlic

4.   Stir to combine and then push to the perimeter

5.   Add the ground lamb to the center of the pan. Cook until well browned

6.   Add the tomato paste, the Worcestershire sauce, salt, pepper, rosemary, thyme

7.   Add the chicken broth, stir and cook for 2 minutes

8.   Grease a casserole dish and add the meat mixture to the bottom of the casserole dish. Press down gently to even the layer of meat

9.   Preheat the oven to 190 C or 370 F

The Mash

10.   Place the Celeriac Mash into a mixing bowl, add the egg yolks, whisk into the puree

11.   Add half of the grated parmesan cheese, whisk to combine. Repeat with the second half of the parmesan

12.   Place dollops of mash puree over the surface of the meat. Spread evenly over the surface

13.   OPTIONAL: grate some parmesan cheese over the surface

14.   Place casserole pan into the middle position of the preheated oven and bake for 20 minutes

15.   Let rest for 10 minutes before serving. Partition into 8 equal sections. Enjoy!