Shepherd's Pie

Cover potatoes with cold water in a large pot, bring to a boil and cook until very tender. Drain well, then mash with butter, milk and salt until smooth.

Meanwhile, heat olive oil in a large skillet and cook onion and carrots until soft, about 8 minutes. Add garlic for 1 minute.

Add ground lamb to soft vegetables, turn up the heat and cook, breaking it up, until browned. Pour off excess fat. Stir in tomato paste and all purpose flour for 1 minute.

Add worcestershire sauce, beef broth, thyme, salt and black pepper to browned lamb. Simmer until thick and saucy, then stir in peas.

Heat the oven to 200 C. Spread lamb filling in a 20 x 30 cm baking dish. Spoon mashed potatoes over the top, spread it to the edges to seal, and rough it up with a fork.

Bake assembled pie on a sheet pan until the filling bubbles at the edges and the potato ridges are golden. Rest 10 minutes.