Shepherd's Pie

1. Soften the butter and sweat the finely chopped vegetables and garlic. 
2. Add the green peppercorns, fry for a couple of minutes then stir in the minced lamb. 
3. When the lamb is sealed and lightly coloured add the tomato puree and the flour.  Cook for 2 inutes then add the chopped herbs, bayleaf, Worcestershire sauce and lamb stock. 
4. Gently simmer for 45 minutes. Remove from the heat, place in an earthenware oven dish and allow to cool.  Place in the fridge to set.

For the topping

1. Mash the potatoes and artichokes to a puree over a moderate heat, adding the butter, cream and seasoning. 
2. When smooth, remove from the heat and stir in the egg yolk. 
3. Pour the potato and artichoke mix over the mince and place in a preheated oven at 170 degrees for 30 minutes. Serve with buttered Savoy cabbage.