Shepherds pie with pecorino mash topping

Place a large, non-stick pan on the heat and add the oil. Go in with the lamb mince and brown it all over as quickly as possible. Next, go in with the onion, garlic and diced carrot and cook for a further 3 mins until it starts to soften.

Season with a touch of salt at this point before adding the tomato paste, bay leaf and thyme. Cook this for 2 minutes before adding the flour and peas and mixing.

Add the white wine and reduce by half before adding the chicken stock. Let this reduce for 2mins before seasoning with the Worcestershire and soy sauce. Remove from the heat and allow to rest.

Place the potatoes in a steamer and steam for 20 mins until soft throughout. While this is happening, preheat the oven to 200c. Once soft, place them in a large bowl and get a hand mixer in there, mix on a slow setting until a rough mash is formed. Now go in with the pecorino cheese and egg yolks and mix until a golden mash is formed.

Spread the mash on top of the meat mix in the pan or baking tray and roughen it up with a fork. Bake for 30mins until golden brown and crispy on top. Allow to rest for 10mins before serving.