Heat a large pan over a medium to high heat and add the oil followed by the onions and carrots. Fry for about five minutes until the onions are soft and starting to become slightly translucent. Add the garlic, thyme and lamb mince and fry until the mince has turned a deep shade of brown.

Add the tomato puree and fry for a further minute followed by the flour. When the flour has been absorbed add 250 ml water followed by crumbling in the lamb stock cube and stir well.

Turn down the heat so the pie mix is on a rolling simmer and continue to cook for 30 minutes with a lid on, stirring occasionally.

While the pie mix is simmering bring the potatoes to the boil in salted water. Once boiling turn down slightly and cook until the potatoes are cooked through.

While the potatoes are cooking pre-heat the oven to 200C / 180C fan.

Drain the potatoes and mash in the pan or a large bowl until the potatoes are all mashed and fluffy. Add the butter and mix through. Heat the milk in the microwave or in a small pan to take the cold away as this helps with making the mash then add a little at a time and stirring well. Season to your liking with a little salt and pepper and place to the side.

Remove the pie mix from the heat, stir and season well. The mix will now be soft, silky and have a lovely sheen. Spoon the mix in to your baking dish (6” x 12”). Follow this by topping with the mashed potato and if you fancy it make a pretty pattern on top or keep rustic.

Drizzle a little olive oil on the top and cook in the oven for 30 to 40 minutes until golden brown and bubbling around the edges.