1. 1

   Step 1

   Peel and cut 1.2kg potatoes into 2.5cm cubes.

2. 2

   Step 2

   Place potatoes in a pot, cover with water, and boil for 20 minutes until tender.

   Timer 20 min
3. 3

   Step 3

   Drain potatoes well and return them to the pot.

4. 4

   Step 4

   Mash the potatoes with 2/3 cup milk, 2 tbsp unsalted butter, and 3 tbsp grated parmesan until smooth.

5. 5

   Step 5

   Heat olive oil in a large skillet over medium-high heat.

6. 6

   Step 6

   Add 1.5 tbsp minced garlic, 1 finely chopped onion, 1 finely chopped carrot, and 1 finely chopped celery rib.

7. 7

   Step 7

   Sauté the vegetables for 5 minutes until softened.

   Timer 5 min
8. 8

   Step 8

   Add 750g ground lamb and cook until browned.

9. 9

   Step 9

   Stir in 3/4 tsp dried thyme, 3/4 tsp dried rosemary, 3/4 tsp salt, and 1/2 tsp black pepper.

10. 10

    Step 10

    Mix in 1/4 cup plain flour and cook for 1 minute.

    Timer 1 min
11. 11

    Step 11

    Add 1/4 cup tomato paste, 2 cups beef stock, 1/2 cup red wine, 1 crumbled beef bouillon cube, and 2 bay leaves.

12. 12

    Step 12

    Stir in 1 tbsp Worcestershire sauce and simmer for 15 minutes.

    Timer 15 min
13. 13

    Step 13

    Stir in 1 cup frozen peas and remove from heat.

14. 14

    Step 14

    Preheat oven to 200°C.

15. 15

    Step 15

    Transfer the lamb mixture to a baking dish and spread the mashed potatoes evenly on top.

16. 16

    Step 16

    Drizzle with 2 tbsp melted unsalted butter.

17. 17

    Step 17

    Bake for 20 minutes until golden and bubbling.

    Timer 20 min

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