Laksa Shepherd's Pie with Mantou Mash Topping (Laksa Loaf)

**Prepare the Mantou Dough:** In a large bowl, combine the mashed mantou, flour, yeast, sugar, and salt. Gradually add the warm milk and melted butter, mixing until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.

**Prepare the Laksa Filling:** While the dough is rising, heat a large pan over medium heat. Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

Add the onion, garlic, carrot, and celery to the pan and cook until softened, about 5 minutes. The aroma of the vegetables starting to release their sweetness indicates readiness.

Stir in the laksa paste and cook for 1 minute, allowing the spices to bloom and fill your kitchen with their fragrant aroma. The paste should darken slightly, indicating the spices have released their oils.

Pour in the coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened slightly. Taste and adjust seasonings as needed.

Stir in the frozen peas and cook for another 2-3 minutes, until heated through. Remove from heat and let cool slightly. The filling should be thick enough to hold its shape when spooned.

**Assemble the Loaf:** Preheat oven to 180°C (350°F). Grease and flour a 9x5 inch loaf pan.

Punch down the dough and divide it in half. Roll out one half of the dough into a large rectangle, about 1/4 inch thick. Gently place the dough into the prepared loaf pan, allowing the edges to overhang.

Spoon the laksa filling into the dough-lined pan. Roll out the remaining dough into a rectangle and place it over the filling, sealing the edges to the bottom layer of dough.

Trim any excess dough and brush the top with egg wash. Bake for 40-45 minutes, or until the loaf is golden brown and the filling is bubbly. The crust should be a deep golden brown, indicating a perfectly baked loaf.

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm. Each slice reveals the vibrant laksa filling, creating a visual and aromatic treat.