Shepherd's pie shorts

Ingredients - 2 carrots, grated - 1 brown onion, diced - Small bunch thyme, finely sliced - 2 tbsp olive oil - 800g lamb mince - Salt and pepper to taste - 2 tbsp tomato paste - 1 tbsp Worcestershire sauce - 200ml red wine - 600ml chicken stock - 150g frozen peas - 1 kg potatoes peeled - 100ml milk - 100g parmesan Method 1. In a large pan over med-high heat, add the oil and once it’s hot saute the onions with a pinch of salt 2. After 3 minutes, add the carrot and cook for a further 2 minutes 3. Add the thyme and then the lamb mince with a good pinch of salt and pepper 4. Stir well before adding the Worcestershire sauce, wine and tomato paste 5. Cook this down until the wine is almost gone then add the stock and cook for 1 hour on low 6. While this is cooking, place the potatoes in a large pot and cover with water and a big pinch of salt. Cook over med-high heat for 25-30 minutes or until the potatoes are fork tender 7. In the last 5 minutes of cooking the lamb, add the peas and stir well 8. Mash the cooked potatoes and stir through the butter, milk and half of the parmesan. Mix well 9. Add the lamb to a large oven-proof dish and top with the mash and finish with the grated parmesan 10. Place into a 180c over for 25 minutes or until golden brown

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