Lamb and Rosemary Potato Pie

Ingredients
800g potatoes, peeled and chopped
1 tbsp butter
¼ cup milk
1 tbsp oil
1 onion, finely diced
2 cloves garlic, chopped
500g lamb mince
2 carrots, grated
2 tbsp tomato paste
1 tsp dried rosemary
2 tbsp plain flour
375ml pack Campbell's Real Stock - Beef
½ cup grated tasty cheese

Method
1. Preheat oven to 180°C. Place potatoes into a saucepan of boiling salted water. Cook for 20 mins or until tender.Drain, return to saucepan, add butter & milk, mash until smooth.

2. Heat oil in a saucepan over medium heat. Add onions & garlic, cook for 5 mins until softened. Add mince & carrot, cook until browned.

3. Add tomato paste & rosemary, cook, stirring, for 2 mins. Remove from heat.

4. Stir in flour. Slowly add stock, stirring after each addition, until combined. Return to heat. Cook for a further 5 mins, stirring constantly, until sauce has thickened. Spoon into a 2 Litre (8-cup) capacity ovenproof dish. Top with mashed potato then sprinkle over cheese. Bake for 15 mins or until golden