Ingredients: - 

1 Tbsp Vegetable oil,
1 onion, peeled and chopped,
2 garlic cloves, minced,
1 carrot, peeled and chopped,
2 sticks celery, chopped,
6 brown mushrooms, sliced,
¾ tsp each dried thyme & rosemary,
500g lamb mince,
1 x 400g can chopped tomatoes in juice,
½ - 1 cup beef stock,
1 Tbsp worcestershire sauce,
1 tsp tomato paste,
2 dried bay leaves,
Salt & freshly ground black pepper,
1 cup frozen peas - 

Potato Topping: - 
3 large potatoes, peeled and cut into cubes,
1 cup hot milk,
25g butter,
Salt to taste - 

Top With: -
2-3 Tbsp grated parmesan cheese
2 Tbsp butter, melted,
Fresh thyme leaves, (optional)

METHOD: - 
Heat oil in a large saucepan over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots, celery, mushrooms, thyme and rosemary. Cook for 3 minutes or until onion is soft.

Turn heat up to high. Add lamb and cook, breaking it up as you go, until browned.

Add the chopped tomatoes, beef stock, worcestershire sauce, tomato paste, bay leaves, peas and season with salt and freshly ground black pepper, stir well. Simmer, covered for 20 minutes then uncover and cook for a further 5-10 minutes until most of the liquid is absorbed.

While mince is simmering, put potatoes in a large saucepan. Cover with water, add salt and boil until tender, about 20 minutes.

Preheat the oven to 190°C. Lightly grease a 23cm ovenproof baking dish.

Drain the cooked potatoes, allow to steam dry until potatoes appear dry. Mash the potatoes, then using a wooden spoon, beat in the hot milk a little at a time, then the butter. Beat thoroughly.

Put the cooked lamb mince into the prepared dish. Spread the mashed potato on top then use a fork to draw squiggles over the surface. Sprinkle with parmesan, drizzle with butter.

Bake for 25-30 minutes until the potato is golden.

Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.