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1) Heat olive oil in a dutch oven at about medium/medium low heat.
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Add lamb and beef, cook, stirring and breaking it up, until just brown.
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Remove meat with slotted spoon and set aside.
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2) Add butter to the pan.
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When it has dissolved and is no longer foamy, add onion.
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Cook for about 5 minutes and then add the carrot.
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Cook for another 5 minutes, or until onions are pretty translucent, and add the tomato paste and freshly chopped herbs.
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Stir to combine, and then add the flour.
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Continue stirring until everything is combined (don't burn the flour!)
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and then put the meat back in to the pot and add the beer.
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Bring up to a boil, then back down to low.
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Add salt and pepper and taste it.
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Adjust if needed, and let it reduce by about half or more, until it's nice and thick, about 25-30 minutes.
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Add peas a minute or two before it's finished.
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3) Meanwhile, preheat the oven to 400 degrees F. Put a pot of salted water on the stove and bring to a boil.
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Chop up the potatoes, add to the water when it's boiling and boil for about 10 minutes, or until a fork can go through the potato easily.
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Remove from heat, strain, and mash with butter.
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4) In a casserole dish, pour in the meat mixture and spoon the mashed potatoes on top, smoothing them over in to a nice, even layer.
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Put the sliced shallot on top, and cover with the shredded cheddar.
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Place in the oven for about 25 minutes, or until the cheese is melted and slightly golden.
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Garnish with fresh parsley and enjoy!
