1. Preheat the oven to 175°C.
2. Potatoes are boiled in a pot or steamed until soft (about 1 hour).
3. The potatoes are pressed into a puree.
4. Put the cream, 2 tablespoons of butter, and 2 tablespoons of water for boiled potatoes in a small pot and heat until the butter is completely melted.
5. Add 4 to the mashed potatoes.
6. Season the mashed potatoes with salt and crushed black pepper, and set aside.
7. Cut the lamb into minced meat, and cut the onion and carrot into small pieces.
8. Add olive oil, onions, and carrots over medium heat, and stir-fry until the vegetables are soft.
9. On high heat, add minced mutton and stir-fry until golden brown.
10. Add tomato sauce and Dijon mustard sauce and stir-fry evenly.
11. Add the broth and reduce the heat.
12. Simmer for 15-20 minutes, until most of the soup evaporates, but don’t let the soup dry completely.
13. Add fried lamb to the roasting pan.
14. Cover with mashed potatoes and spread with melted butter. Bake in the oven for 50 minutes until the surface is golden.
Tips:Manually pressing the mashed potatoes will have a less delicate texture. If you want a very delicate mashed potatoes, you can use a cooking stick.
