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1
Preheat the oven at 180 degrees
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2
Peel and slice your potatoes evenly, then place in a sauce pan of boiling water.
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3
Add some salt and set a timer for 15mins.
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4
In this time you can start on your filling.
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5
In a seperate large pan, pour in the Olive Oil and once heated add your meat and stir vigorously for a few minutes until it's nice and brown and broken into very small pieces.
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6
Add the Rosemary, Thyme, Garlic, Salt and Pepper, then stir some more.
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7
Quickly add your Carrots and Onion and stir a little longer so everything is to a minced consistency.
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8
Stir in the Worcestershire Sauce then add the Tomato Puree and stir for few minutes.
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9
Pour in the Chicken Stock and cook for 3 more minutes.
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10
By this time your potatoes should be ready.
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11
Take your potatoes out and strain the water off.
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12
Put the potatoes into a medium mixing bowl and mash the potatoes with all the mash ingredients.
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13
Scoop the meat mixture into a deep casserole or other oven proof dish and then spoon the mash over the top.
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14
Spread the mash over using the bottom of the spoon and sprinkle a generous portion of Parmesan Cheese over the top.
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15
Poke the top with a fork several times then stick it in the oven for 18-20 minutes to brown the potatoes and set the pie.
