For the Shepherd’s Pie, finely chop the onion, garlic and carrots and sauté in oil. Add the mince and fry briefly.
Stir in tomato paste and Worcester sauce and continue to fry, deglaze with wine. Bring to the boil once, then add the stock, simmer over medium heat for 35 minutes.
Season with salt and pepper.
Peel and quarter potatoes, then boil in salted water until done. Strain and press through a potato ricer back into the pot.
Add butter, milk and cheese and stir until all ingredients are combined, season with salt and pepper. Preheat the oven to 175 degrees.
Grease a large baking dish and pour the meat sauce into the dish. Spread the mashed potatoes on top.
Bake the Shepherd’s Pie in the oven for 25 minutes until it gets a brown crust.