Classic Shepherd's Pie with Cheddar-Chive Mash

Place the peeled, chunked potatoes in a large pot of cold salted water, bring to a boil, and simmer 15-18 minutes until a knife slides through with no resistance.

Meanwhile, heat the olive oil in a large skillet over medium-high heat and brown the ground lamb 6-7 minutes, breaking it up until deeply caramelized; drain excess fat, leaving 1 tbsp behind.

Reduce heat to medium, add the onion, carrots and celery, and sweat 6-8 minutes until softened and the onions turn translucent.

Stir in the garlic, tomato paste and Worcestershire; cook 2 minutes until the paste darkens and coats the vegetables.

Sprinkle the flour over the mixture, stir to coat, then deglaze with the red wine and let it reduce for 2 minutes.

Pour in the beef stock, add the thyme, rosemary and frozen peas, and simmer 8-10 minutes until the sauce thickens enough to mound on a spoon; season with salt and pepper and transfer to a 9x13 inch baking dish.

Drain the potatoes thoroughly, return to the hot pot for 30 seconds to steam off moisture, then mash with the butter, warm milk and grated cheddar until smooth and creamy; fold in the chopped chives.

Preheat the oven to 400°F (200°C). Spoon the mash over the filling and use a fork to create decorative peaks that will crisp beautifully.

Bake for 25-30 minutes until the top is golden brown and the filling bubbles vigorously around the edges.

Rest 10 minutes before serving so the filling sets to a scoopable consistency.