700g Lamb Mince

8oog Potatoes

1 Cup Peas

1-2 grated Carrots

1 crushed whole garlic

1 diced Brown Onion

1 Tbsp Thyme

2-3 stalks of Rosemary

2 Egg Yolks

1 Cup Cheddar Cheese

50g Parmesan

200ml Milk Or Cream

2 Tbsp Butter

1-2 Cups Beef Stock (Add more for more flavor but will increase cooking time)

1/2 Tbsp Worcestershire Sauce (to taste)

2 Tbsp Tomato Paste

1 Tbsp Plain Flour

1 Cup Or So Stout (Or Red Wine)

1 Medium Size Pie Thingo

Preheat oven to 200C and heat a frying pan with oil

Add the lamb mince and fry any excess liquid off, set the mince aside once cooked. Continue instructions whilst lamb cooks.

Dice onion & grate carrots, place into a bowl.

Peel and cut potatoes into chunks, boil in pot with salt water

Crush garlic into its own bowl

Fry the onion and carrot mix in the pan for a couple of minutes

Add cooked lamb mince back into the pan with fried onion and carrots

Add garlic and stir

Add flour, mix and cook through for a couple of minutes

Add the thyme, rosemary & 1/2Tbsp of Worcestershire sauce

Add Stout or Red Wine, cook for a few minutes to remove alcohol

Add peas, tomato paste, beef stock and season with salt/pepper to taste.

Simmer filling mix till its thick and holds its own shape, you should be able to drag a spoon through it without it filling back the space with liquid. Move on to potatoes whilst meat is simmering.

Potatoes should be complete around now, drain the potatos and add them back to the hot empty pot

Add egg yolks & chedder cheese to potatoes.

Starting with 100mL, add cream to potatoes and mash. If they’re too thick add more cream.

Mash together to create mashed potatoes

Filling mix should be finished, empty filling into casserole dish filling all corners

Add mashed potatoes over the top, small amounts at a time

Spread the mashed potatoes over the mince, covering all corners

Drag/rake a fork over the mashed potatos

Grate some parmesan cheese over the top

Cook in over for 20-25 minutes.

Rest for 5 minutes

Serve