Shepherd's Pie - Recipe & Collab with Africa Everyday

Shepherd's pie is a firm favourite on the UK menu and is super delicious and comforting. I'm going to make a version of this dish today. To See Babatunde's Nigeria-Style Shepherd's Pie, go here:    • Shepherd's Pie - Nigerian Style!  - Recipe...   Here's an outline of the ingredients I used: For the meat layer: 600g mutton or lamb chops 1 large onion 1 clove of garlic half a cup of plain flour butter or oil for frying about a teaspoonful each of fresh or dried thyme, and ground cumin Stock/bouillon cube 2 or 3 anchovy fillets handful of dried mushrooms (porcini and others), rehydrated in 1 cup of water about two handfuls of fresh mushrooms 2 pickled walnuts (or substitute a splash of brown sauce, worcestershire sauce, Branston Pickle, etc) For the stock pot: Bones from the mutton chops Trimmings from all the vegetables (except the potato peels - those tend to just make stock cloudy and less tasty) Bay leaves, rosemary, sage, thyme 1 clove of garlic, smashed 1 stick of celery, crushed pinch of salt 1 litre of water For the potato layer: 1kg potatoes 4 or 5 spring onions/scallions 75g salted butter half a cup of milk half a teaspoon of white pepper 1 tablespoon melted butter for brushing For the extra gravy 1 tablespoon butter 1 tablespoon flour 1 or 2 cups of stock from the stockpot any pan deglaze from frying the meat 1 teaspoon mint sauce (which is just mint leaves finely chopped in vinegar and sugar