Shepherd's Pie

Heat oil in a large pan over medium-high heat. Add onion, carrot, and celery, cook for 5 minutes until softened.

Add garlic and cook for 1 minute until fragrant. Add lamb mince and cook, breaking it up with a spoon, until browned all over.

Stir in tomato paste and cook for 1 minute. Add flour and stir for 1 minute to cook out the raw flour taste.

Pour in wine and let it bubble for 30 seconds, then add beef stock, Worcestershire sauce, thyme, and bay leaves. Season with salt and pepper.

Bring to a simmer, then reduce heat to medium-low and cook for 15-20 minutes until the sauce has thickened. Remove bay leaves and stir in peas.

Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain well and mash with butter, milk, and egg yolk until smooth and creamy. Season with salt and pepper.

Preheat oven to 200°C. Transfer lamb mixture to a baking dish and spread mashed potato evenly on top. Use a fork to create ridges on the surface.

Sprinkle with cheese and bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.