Ramsay’s Shepard’s Pie

8 oz minced Lamb - EVO - 1 Lg Onion - 1 Lg Carrot - 1 clove garlic - 3 dashes of Worcestershire sauce - 2 oz Tomato Purée - 4 oz Red wine - 2 sprigs Thyme - 2 sprigs Rosemary - 4 oz Chicken stock - 4 potatoes - 2 egg yokes - 3 oz milk - 1/4 cup Parmesan cheese - Corn (optional)

Put potatoes on the boil in Salted water. Preheat oven 350ºF (175ºC).
Heat frypan add EVO, then minced lamb. Season then grate onion, carrot and garlic into lamb as it’s cooking. Squirt Worcestershire sauce and tomato paste in and stir. Pour in red wine and add herbs. Mix then add the corn last. Move cooked lamb to a ramekin.
Mash potatoes, add milk, egg yokes and grated Parmesan cheese. Mix well and place on top of the minced lamb. Use a fork to fluff up the potatoes. Grate more Parmesan on top and bake 18-20 minutes at 350ºF (175ºC).