Shepherd's Pie

Read it through once before you start the pan.

1. 1Step 1. Boil the russet potatoes in a large pot of salted water for 15 minutes until tender, then drain well.
2. 2Step 2. Mash the hot potatoes with the unsalted butter, whole milk, half the salt and half the black pepper until smooth.
3. 3Step 3. Heat the vegetable oil in a large skillet over medium-high heat.
4. 4Step 4. Add the yellow onions and carrots and cook for 5 minutes until softened.
5. 5Step 5. Preheat the oven to 200°C (180°C convection).
6. 6Step 6. Add the garlic and ground lamb, breaking up the meat with a spoon, and cook for 6 minutes until browned. Spoon off all but about 1 tbsp of the fat.
7. 7Step 7. Stir in the tomato paste, all-purpose flour and thyme and cook for 1 minute.
8. 8Step 8. Pour in the chicken stock, stir in the canned green peas and the remaining salt and black pepper, and simmer for 5 minutes until thickened.
9. 9Step 9. Spread the lamb mixture in a 20 x 30 cm baking dish, cover with the mashed potatoes and rough the surface with a fork to make ridges.
10. 10Step 10. Bake for 25 minutes until the potato ridges are golden brown and the sauce bubbles at the edges.