Preheat the oven to 200°C/180°C fan/gas mark 6.

Heat a large frying pan over medium-high heat. Add the minced lamb and cook for 5-6 minutes until browned, breaking up any large lumps with a wooden spoon.

Add the chopped onion and carrots to the pan and cook for 3-4 minutes until softened.

Add the minced garlic, tomato paste, Worcestershire sauce, and dried thyme to the pan and cook for 2-3 minutes until fragrant.

Pour in the beef stock and bring to a simmer. Cook for 20-25 minutes until the mixture has thickened and the vegetables are tender. Season with salt and pepper to taste.

While the meat mixture is cooking, boil the chopped potatoes in a large pot of salted water for 15-20 minutes until tender. Drain the potatoes and return them to the pot.

Add the unsalted butter and milk to the pot with the potatoes and mash until smooth. Season with salt and pepper to taste.

Transfer the meat mixture to a large baking dish and spread the mashed potatoes over the top.

Bake in the preheated oven for 25-30 minutes until the mashed potatoes are golden brown and the filling is hot and bubbly.

Serve the Shepherd’s Pie hot with your choice of vegetables.