In the meantime, butchers offer minced lamb as naturally as they used to offer minced beef. If your butcher is not yet ready: go to the Turkish butcher, with him there is nothing else at all!
Peel the potatoes, soften them in salted water, pour them on and let them steam out a little. Pour the milk and let it boil, mash with a potato masher to a smooth puree. With a whisk, fold in the butter, seasoning the puree with salt, pepper and a pinch of nutmeg.
For the ragout, finely dice the onion and sauté in hot oil in a shallow saucepan until soft without browning. Add the garlic through the press. Finally, add the minced lamb to the frying pan, now increase the temperature and roast the mince until it becomes crumbly. Stir constantly so that all the meat crumbs toast. Add the thyme and rosemary and season the meat with salt and pepper.
Pour the tomato puree, also the wine. Simmer until the whole is combined into a fragrant, homogeneous sauce. Season vigorously! Finally, mix in the finely chopped parsley.
Butter a gratin dish and pour in the lamb stew. Spread the mashed potatoes evenly over the lamb. Cover the surface with butter flakes.
Put the dish in the oven at 200 degrees Celsius and bake for about 20 minutes. To do this, be sure to use a large baking dish with green bla
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