Shepherd's pie is made with ground lamb so I use quotations on the Shepherd. I didn't have any ground lamb so I used what I had, in this case, ground elk and wild boar.
Ground Wild Boar
Fresh Thyme, Rosemary
Yukon Gold potato
Peel and boil potatoes in boiling water.
Prep work. Grate onion and carrots. Mince garlic. Take herbs off the stem and chop.
In a large pan add oil when pan is hot and pour the meat and season. Brown the meat while breaking it into small pieces. When brown add grated veggies and garlic. Once thoroughly mixed add tomato paste and a few splashes of Worcestershire sauce. Mix thoroughly. Add red wine and reduce. Once reduced add herbs and frozen peas and chicken stock.
Once potatoes are cooked, drain and mash them adding cream. Season and add Parmesan cheese. Mix. Finish with creme fraiche.
In a casserole pan scoop meat filling and level it. Add mashed potato on the top and shred more cheese on top. Poke the top with a few holes so steam can exit. Bake in a preheated 400 degree oven for 20 minute.