Begin by preheating the oven to 200°C/180°C fan/gas mark 6.

Place a large frying pan over medium-high heat and add the minced lamb. Brown it for 5-6 minutes while using a wooden spoon to break up any large lumps.

Once browned, add the chopped onion and carrots to the pan and cook for 3-4 minutes until they are softened.

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

After that, pour in beef stock and bring it to a simmer. Cook for 20-25 minutes until the mixture thickens, and the vegetables become tender. Add salt and pepper to taste.

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

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

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

Bake the dish in the preheated oven for 25-30 minutes until the mashed potatoes turn golden brown, and the filling becomes hot and bubbly.

Finally, serve the Shepherd’s Pie hot with your preferred vegetables.