Brown lamb mince in batches for maximum caramelisation. Set aside.
In the same pan, cook diced onions, carrots & celery until golden.
Add diced garlic, thyme, rosemary, salt & pepper.
Stir in tomato paste, cook for 2 mins, then deglaze with red wine.
Add lamb back with stock. Simmer for 1 hour.
Take off the heat and stir through frozen peas & Worcestershire sauce.
Boil potatoes until smooth. Stir in butter, cream, egg yolks & cheddar. Season to taste.
In a casserole pot, pipe the mashed potato on top of the filling, top with extra cheddar.
Bake for approximately 25 minutes until golden brown and heated through.
