* '''Filling'''
* 2 tablespoons olive oil
* 500 g (1.10 lb) lean minced lamb
* 2 cloves Garlic, minced
* 1 large onion, grated
* 1 large carrot, grated
* 250 ml (0.43 pint - 8.45 fl oz) red wine
* 300 ml (0.52 pint - 10.10 fl oz) good chicken stock
* 2 teaspoons cornflour (optional)
* Handful of French green beans, roughly chopped (optional)
* 1 small yellow bell pepper, de-seeded and sliced (optional)
* 1 small green bell pepper, de-seeded and sliced (optional)
* 1 teaspoon fresh thyme leaves
* 1 teaspoon rosemary leave, chopped finely
* 1 tablespoon tomato puree
* 2 tablespoons Worcestershire sauce
* Sea salt and freshly ground black pepper
* '''Topping'''
* 1 kg Desiree potatoes, peeled and cubed
* 50 g (2 oz) butter
* 2 egg yolks
* 15g Freshly grated Parmesan cheese
* Handful of freshly chopped parsley
* Sea salt and freshly ground black pepper
* 15g Freshly grated cheddar cheese (optional)

===Method===
* Heat 2 tablespoons olive oil in a large pan, season the mince and brown on a high heat for 3 minutes - I find a large wok good for this as it seems to be easier to get very hot for reducing liquids
* Add the grated onion, grated carrot and the Garlic and fry for a few more minutes
* Add the herbs, Worcestershire sauce, tomato puree and mix well
* Turn the heat up and add the red wine, stirring well until the wine reduces
* Add the chicken stock reduce the heat and simmer for 10 minutes
* If you prefer a thick gravy, mix two teaspoons of cornflour and a little cold water and stir this into the mix now
* If using other vegetables that don't need to much cooking, like the peppers and beans add then now
* Boil the potatoes until cooked (about 17 minutes)
* Drain well and return to the hot pan for a few minutes to dry out
* Mash, using a potato ricer if you like your mash really smooth
* Whisk the egg yolks with 2 tablespoons of freshly grated Parmesan cheese and mix into the mash with half of the butter, season to taste
* Pour the mince into a large ovenproof dish
* Add the mash topping a spoonful at a time
* Fluff the mash with a fork and grate a little more Parmesan and maybe some Cheddar over the top.
* Dot the remaining butter evenly over the top.
* Bake for 20 minutes
* If you like the top really crispy, finish by browning under a grill

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