Sauté - Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots, celery, thyme and rosemary. Cook for 3 minutes or until softened and sweet.

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

Make sauce - Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and bay leaves. Stir well.

Simmer and thicken - Bring to simmer, then turn down heat so it is simmering rapidly. Cook for 30 minutes, stirring occasionally, until it reduces down to a thick gravy consistency.

Cool - Add salt and pepper, taste, then add more if you like. Transfer Filling to 1.5 litre / 1.5 quart pie baking dish. Stir through peas. Cover, then refrigerate to cool for 1 - 2 hours or overnight (optional).

Preheat oven to 180°C/350°F (both fan and standard).

Boil potatoes - Place the potatoes in a large pot. Add water so it’s 10cm / 4” above potatoes. Bring to a boil then cook for 15 minutes or until soft. Drain then return potatoes into the pot on the turned off stove. Allow to steam dry for 30 seconds or so.

Mash - Add butter and mash until melted, then add milk, salt and pepper. Mash until it's soft and smooth, adjusting with a touch more milk if required.

Spread mash onto pie, use a fork to draw squiggles over the surface. Sprinkle with parmesan, drizzle with butter.

Bake for 30 – 40 minutes or until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.

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