Preheat the oven at 180º

Peel and slice your potatoes evenly, then place in a sauce pan of boiling water. Add some salt and set a timer for 15mins. In this time you can start on your filling.

In a seperate large pan, pour in the Olive Oil and once heated add your meat and stir vigorously for a few minutes until it's nice and brown and broken into very small pieces.

Add the Rosemary, Thyme, Garlic, Salt and Pepper, then stir some more. Quickly add your Carrots and Onion and stir a little longer so everything is to a minced consistency.

Stir in the Worcestershire Sauce then add the Tomato Puree and stir for few minutes. Pour in the Chicken Stock and cook for 3 more minutes. By this time your potatoes should be ready.

Take your potatoes out and strain the water off. Put the potatoes into a medium mixing bowl and mash the potatoes with all the mash ingredients.

Scoop the meat mixture into a deep casserole or other oven proof dish and then spoon the mash over the top. Spread the mash over using the bottom of the spoon and sprinkle a generous portion of Parmesan Cheese over the top. Poke the top with a fork several times then stick it in the oven for 18-20 minutes to brown the potatoes and set the pie.