1 leg of lamb (dry brined; bone-in)

1 carrot (grated)

1/2 onion (grated)

1 stalk of celery (grated)

3 cloves of garlic

Thyme leaves (dried)

Rosemary leaves (dried)

Frozen peas (in cold water for thawing)

Russet potatoes

Parmigiano Cheese (freshly grated)

Corn Starch mixture

Worcestershire Sauce

Tomato paste

Kosher salt

Freshly cracked black pepper

Butter (unsalted)

Whole Milk

Leg of Lamb:

1. On the leg of lamb, season with salt, and let it dry brine in the fridge for about three to four hours (if you got time, I'd prefer overnight).
2. The next morning, take the lamb leg out, and season with freshly cracked black pepper.
3. Set the oven at 375°F, and let it preheat.
4. Once the oven is preheated, in a foil pan, put the seasoned leg of lamb in the pan, insert a thermometer into the deepest part of the meat, put it in the oven, and let it cook until it reaches the internal temperature of 145°F.
5. When it's finished, take it out of the oven and let it rest for half an hour.
6. After resting it, shred it all onto a plastic cutting board before moving onto the filling.

Sofrito:

1. In a medium saucepan, add the grated onion, carrot, celery.
2. Let it all sweat out until it's all nice and soft, add in the garlic and the dried herbs, and mix well.
3. After all of that, add the corn starch mixture with the Worcestershire sauce, about 8 dashes.
4. Mix again before adding in the lamb and thawed peas.
5. Mix well again, season with salt and pepper, and that is our filling.

Mashed potatoes:

1. In a heavy base pot, add in a few cups of water.
2. Peel and cut up the russet potatoes, add them in the water, and let it boil until the potatoes are fork tender.
3. Once the potatoes are fork tender, drain it all in a colander, and put the colander in the pot to drain out any excess water.
4. After that, take the colander out of the pot, and let it steam for a few minutes.
5. After steaming, punch the cut potatoes through the ricer to get even mashing consistency.
6. Add in butter and milk, season with kosher salt, mix well until it's time to assemble.

Assemble:

1. In a baking dish, add the lamb mixture first.
2. Then, add glubs of mashed potatoes on top, but make sure that they have some sticking up like the mountains in Scotland.
3. Once the potatoes are on top, grate some Parmigiano cheese on top for a bit of crunch and flavor.
4. Put it straight into the oven at 375°F for 40 minutes or until golden brown.
5. Once the potatoes have a nice and even golden brown, take it out of the oven and let it rest for 20 minutes before serving.
6. After 20 minutes, scoop in and serve.

Bon appetito, bitch!