To begin, preheat your oven to 200°C (180°C fan) or Gas Mark 6. Prepare an ovenproof dish (about 1.5 litres capacity). Transition to cooking the lamb filling.

Heat oil in a large frying pan over medium heat. Add the minced lamb and cook until browned, breaking it apart with a spoon. Skim off excess fat if necessary. Move on to sautéing vegetables.

Add onions, carrots, celery, and garlic to the pan. Cook for 6–8 minutes until softened. This base builds depth and sweetness. Transition to seasoning and flavouring.

Stir in tomato purée, thyme, bay leaf, Worcestershire sauce, and a pinch of salt and pepper. Cook for 2 minutes to remove raw flavour. Proceed to simmering with stock.

Pour in the stock, stir well, and reduce to a gentle simmer. Cook uncovered for 20 minutes until the mixture thickens. Stir in peas during the last 5 minutes of cooking so they keep their colour and freshness. Remove the bay leaf before layering. Transition to preparing potatoes.

Place the peeled potatoes in salted water. Bring to a boil and simmer for 15–20 minutes until tender. Drain thoroughly before mashing. Continue with making mash.

Mash the hot potatoes until smooth. Beat in butter and warm milk gradually, seasoning to taste. The mash should be creamy yet firm enough to hold its shape. Transition to layering.

Spoon the lamb and vegetable filling evenly into the prepared dish. Spread mashed potatoes on top, starting at the edges to seal in the filling. Use a fork to create ridges for a crisp finish. Proceed to baking.

Place in the oven for 25–30 minutes until the potato topping is lightly golden. For extra richness, sprinkle with grated Cheddar before baking. Transition to serving.

Serve Shepherd’s Pie piping hot, accompanied by seasonal greens such as cabbage or buttered beans. Presentation tip: Garnish with fresh thyme or parsley for an aromatic finish.