Rustic shepherds pie

Method

1. Add the peeled and diced potatoes to a large deep saucepan, fill half full with water. Place on medium to high heat with a lid on, boil the potatoes until they are soft when pricked with a fork. Drain and place back in the pot.
2. Add the butter and half of the milk, using a masher to mash the potatoes until they are smooth. Add the remaining milk, cheese, dried oregano and a good pinch of sea salt and mash through.
3. Place the dicing kit on the 13 cup food processor. Using speed 2, dice onion and garlic, remove from bowl and set aside, dice carrot and celery, remove from bowl, keeping separate to onion and garlic.
4. Add the blade and place the cubed lamb into the bowl, pulse until the lamb resembles a mince consistency.
5. Heat up a heavy base fry pan to medium high heat. Add the diced onion and garlic, sauté for a few minutes while stirring until the onions start to become translucent. Add the diced carrot and celery, sauté further for 5-8 minutes or until the vegetables start to become soft.
6. Stir in the tomato paste and allow to cook for a further few minutes before adding in the herbs, the can of diced tomatoes, fresh tomatoes, stock powder and a good pinch of salt. Stir through, turn down to medium heat and simmer for 10 minutes. Remove from the heat and stir through the frozen peas. Place the lamb mixture into a rectangular ovenproof dish.
7. Spoon the mashed potatoes over the top of the mince filling. Using a fork fluff up the top layer so when it cooks it becomes crispy. Sprinkle over a little extra grated cheese and place the fresh rosemary sprigs on top.
8. Bake in an oven at 180C for 30 minutes or until golden and crispy on the top.