Lamb and Rosemary Potato Pie

Step 1: Preheat oven to 180°C.

Step 2: Place potatoes into a saucepan of boiling salted water and cook for 20 minutes or until tender.

Step 3: Drain and return to the saucepan and add butter and milk and mash until smooth, set to one side.

Step 4: While potatoes are cooking heat oil in a saucepan over medium heat and add onions and garlic and cook for 5 minutes until softened.

Step 5: Add mince and carrot and cook until browned and then add tomato paste and rosemary and cook stirring for 2 minutes.

Step 6: Remove from heat and stir in flour and slowly add stock stirring after each addition until combined.

Step 7: Return to heat and cook for a further 5 minutes, stirring constantly until sauce has thickened.

Step 8: Spoon into a 2 litre (8 cup) capacity ovenproof dish.

Step 9: Top with mashed potato then sprinkle over cheese and bake for 15 minutes or until golden.