INGREDIENTS

INSTRUCTIONS

For topping, place potatoes in large saucepan of cold, salted water.
Bring to boil and simmer partially covered for 20 minutes or until
very tender. Drain. Mash in pot until smooth. Add cream, butter, egg
yolks, nutmeg, salt and pepper to taste.  Mash until smooth and
fluffy. Keep warm. For filling, heat 1 tb. oil and butter in large
skillet over medium-high heat. Add onion, garlic and chili flakes;
cook 2 minutes. Add carrot, celery, thyme, salt and pepper to taste;
cook 3 minutes. Set aside in bowl. Add 1 tb. oil to skillet and heat
over medium-high heat. Add beef and lamb; cook, stirring  continuously,
until meat is no longer pink. Add salt and pepper to  taste. Discard
sprig thyme and any excess fat from pan. Add vegetable  mixture to meat
in pan. Stir in stock and tomato paste. Reduce heat  and cook covered
on low heat 15 minutes, stirring frequently.  Meanwhile, in separate
small frying pan, heat remaining oil over  medium-high heat. Add
mushrooms; cook 2 minutes until soft. Sprinkle  mushrooms on to bottom
of ovenproof casserole dish, about 8 inches  square. Pour meat mixture
over top, spreading evenly. Place tomato  slices on meat. Either pipe
mashed potatoes over meat mixture using  piping bag fitted with star
tip or spread potatoes over mixture. Bake  in preheated 375F oven 25 to
30 minutes until potatoes are golden and  meat mixture is hot. If
potatoes are not golden, place under broiler  2 minutes. Let stand 5
minutes before serving.

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