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Brown 1.2kg lamb mince in batches for maximum caramelisation and set aside
In the same pan, cook diced onions, carrots and celery stalks until golden
Add diced garlic cloves, thyme, rosemary, salt and pepper
Stir in tomato paste and cook for 2 minutes
Deglaze the pan with red wine
Add lamb back to the pan with stock and simmer for 1 hour
Remove from heat and stir through frozen peas and Worcestershire sauce
Boil potatoes until tender and rice until smooth
Stir in butter, cream, egg yolks and cheddar cheese into the mashed potato
Season mashed potato to taste
Transfer lamb filling to a casserole pot
Pipe the mashed potato on top of the filling in swirls
Top with extra cheddar cheese
Bake for approximately 25 minutes until golden brown and heated through