Farmer's Pie

So my dearest friends... here's the much awaited recipe!  And it turned out every bit worth the effort and the hype! Interesting fact... did you know that a Shepherds pie is only called a Shepherds pie if cooked with Lamb? If you use beef it's a Cottage Pie! I used chicken.  Still figuring out what that'd be called! 

INGREDIENTS

500 gms mince
2 medium onions chopped
2 tbs butter
4 tbs flour
1 tsp crushed black pepper
1.5 tsp rosemary
1.5 tsp paprika
1/2 tsp garlic powder
1/8 tsp cinnamon powder
3 garlic cloves crushed
1 tbs ketchup
2 cups water
2 sachets instant yakhni
3 carrots chopped
1 cup peas

5-6 large potatoes peeled and cubed
1 tsp black pepper crushed
1/4 cup cream cheese
2 tbs butter
3 slices cheddar or mozeralla
1/4 cup milk
1 egg yolk

DIRECTIONS

1. Boil potatoes till tender. Drain and return them to pot.
2. Take oil in a pan. Add butter to it. Add onions and mince. Cook till meat has browned thoroughly.
3. Add flour to the meat. Cook fr 5 minutes till flour is fragrant. Add minced garlic and all spices.
4. Add water and instant yakhni and bring to a boil. Add carrots and cook till gravy is thick.
5. Remove from heat and add peas. 
6. Mash the potatoes in the pot. Add black pepper, salt and paprika. Add the cheeses and mash well. The mixture should be warm and not hot. Add yolk and milk. Mix using a whisk till light and fluffy.
7. Grease a baking dish. Press down the mince first.
8. Scoop out the mash and drop dollops all over the mince layer. Using a fork smooth out the layer.
9. Preheat oven to 210 C. Bake the pie for 40 minutes or until the top is golden and gravy us bubbling.