Fry the minced lamb in a heavy bottomed pan till golden brown and then drain in a colander. Finely chop the garlic and onion and cook in the pan with the thyme. Add the flour and cook with the excess juice from the lamb and onions. Add the wine, tomatoes and stock and season. Return the meat to the pan and cook the mixture till thick and reduced, about 35 minutes. Grate the carrots and add to the mix with the peas. Then cook for a further 10 minutes and place in a baking dish
Bake the potatoes in a 180'C oven for approximately 1 hour. Cut in half and scoop out the centre. Beat in the butter and cream slowly till you have a stiff mashed potato and season well. Spread evenly on top of the meat and bake in the oven at 180'C for another 25 to 35 minutes until the top is golden and crispy.
«Add a little grated parmesan to the top for an extra crunchy topping to your mashed potato.»