• Place the potatoes in a pot of water. Fill the pot with enough water to just cover the potatoes.
• Place on the stove on a high heat and bring to a boil. Once boiled, reduce to a simmer and allow to cook until soft.
• Remove from heat. Drain water and allow to cool.
• When ready to top the Shepherd's Pie, add the milk to the potatoes and mash until no lumps remain.

For The Meat Filling

• Preheat oven to 425°F.
• Heat oil in a pan over medium heat. Once hot, add the onion. Cook until soft, about 3 minutes.
• Add the ground beef. Break into crumbly pieces using a wooden spoon or spatula. Cook until no pink remains.
• Add the dried parsley, rosemary and thyme as well as the salt and pepper.
• Then add the Worcestershire sauce and garlic. Stir to combine.
• Add the tomato paste and flour and mix until no lumps of flour remain.
• Add the beef stock, turn the stove to high and bring to a boil.
• Add the grated carrot and frozen peas and reduce heat to low for 5 minutes, until the mixture has thickened.
• Transfer to a casserole dish.
• Spoon the mashed potatoes over the top in about 6 dollops. Using the back of a spoon, spread the potatoes out over the meat filling. Sprinkle with grated cheddar cheese.
• Bake for 25 - 30 minutes or until the cheese is melted and you can see the filling bubbling underneath the potato.