Loaded Shepherd's Pie

Slice the potatoes into half-moons, season lightly with salt, and boil until tender. Drain the water, reserving about 200 ml.

Add salt and the egg, mash well with a potato masher, then pour in the milk and mix until smooth and creamy.

Finely dice the onion and grate the carrot on a fine grater. Sauté in oil, then add the ground meat, spices, salt, tomato paste, and water.

Simmer over low heat for 15-20 minutes until fully cooked.

Peel the tomatoes and slice them into half-moons.

Layer the casserole: start with a base of mashed potatoes, followed by the meat and vegetable mixture, and top with tomatoes.

Finish by sprinkling with grated cheese.