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Start by dicing and colouring the lamb shoulder.
Colour the mirepoix, then add the white wine, followed by the stock and simmer for ⅔ minutes.
Check seasoning, add bouquet, tomatoes and the coloured lamb shoulder.
Cook at 180C for 2 hours.
Check meat is tender, strain the sauce and keep the meat.
In a separate pan sweat the diced vegetables until soft and the meat and break down with a spoon, add the strained stock and thicken with the beurre manie.
Place in the base of an oven dish.
Bake the potatoes at 180C for one hour.
Scoop out the cooked flesh and put through a sieve or ricer.
Add the butter + milk and mix well, check seasoning.
Put the potato on top of the lamb mix and bake at 220C for 20 minutes or until the top is golden brown and crisp.