1. Scrub, poke, and roast potatoes at 200°C for 1 hour.
2. Add the onions, garlic, carrot, and lamb into a pot, then season with salt and pepper.
3. Sauté the onions, garlic, lamb, and carrot.
3. Sprinkle two tablespoons of plain flour and mix well.
4. Add tomato paste, herbs and chicken stock, then simmer until the liquid is reduced to half.
5. Stir in the peas and corn.
6. Transfer to a deep dish, and flatten with spatula.
7. Scoop out the flesh of the potatoes while they are still hot.
8. Mash and add melted butter and warmed heavy cream, then mix vigorously.
9. Top the lamb filling with the mash and spread evenly.
10. Bake for 20-30 minutes in the oven at 210°C until golden brown.
11. Remove and serve!
Recipe by Chef Autumn.
