Classic Shepherd's Pie with Cheddar Mashed Potato Crown

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

Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground lamb and brown for 6-7 minutes, breaking it up, until deeply caramelized in spots.

Add the onion and carrots and cook for 5 minutes until softened and lightly golden. Stir in the garlic, rosemary and thyme; cook 60 seconds until fragrant.

Sprinkle in the flour and tomato paste, stirring for 90 seconds to cook out the raw taste. Pour in the beef stock and Worcestershire, then simmer for 6-8 minutes until the sauce is thick enough to coat the back of a spoon.

Fold in the frozen peas, season with 3/4 tsp salt and black pepper, then transfer the filling to a 9x13 inch baking dish and smooth the top.

Preheat the oven to 400°F (200°C). Drain the potatoes well and return to the hot pot for 30 seconds to evaporate excess water.

Mash with the butter and warm milk until smooth and fluffy, then fold in the cheddar and 1 tsp salt. Taste and adjust seasoning.

Dollop the mashed potatoes over the filling and spread to the edges to seal in the filling. Drag a fork across the surface in ridges to create craggy peaks that will crisp beautifully.

Bake for 25-30 minutes, until the potato peaks turn deep golden brown and the filling bubbles at the edges.

Rest 10 minutes before serving to allow the filling to set.