Use you clean hands to mix the lamb mince, breadcrumbs and a pinch of salt and pepper together in a bowl.

Pre-heat a pot or a large pan, get it nice and hot so you can brown the meat nicely. Add a glug of olive oil then add your lamb mince. Use your spoon to break the mince up so you don't end up with meatballs. Once the mince is browned off, transfer it to a bowl.

Turn the heat down to about medium heat, then add your onion, celery and carrots then sweat off in the pot/pan for about 3-4 minutes. Next, add in you garlic, thyme and rosemary and keep frying for another 1-2 minutes.

Put your lamb mince back into the pot, then add the cornflour and stir through.

Add your red wine, beef stock, Worcestershire sauce and tomato puree. Stir through, bring to the boil and then turn the heat down to a gentle simmer. Leave to simmer for about 20-25 minutes stirring occasionally so that the mixture doesn't stick to the bottom. Finally, season to taste with salt and pepper, then set aside.

Get a pot of salted water, add your diced potato, then bring to the boil. Once the potato is slightly cooked, add your sweet potato. Once the potato and sweet potato are both cooked through, drain and then add back in the pot on low heat.

Add your butter, nutmeg, milk, a generous pinch of salt and a generous pinch of pepper. Use a potato masher to mash until smooth, then turn the heat off and set aside.

Pre-heat your oven to 190 degrees Celsius.

Fill a pie dish with the mince filling (make sure you leave some space for the mash). You can then either spoon the mash potato mixture over the top and smoothen it out, then perhaps put some fork marks in the potato to give a nice appearance once browned. Or, you can do what I did and pipe the mash potato on top using a star nozzle.

Finally, put the pie in the oven for about 30 minutes to brown on top. Afterwards, you can finish it under a hot grill for a minute or two if you wish.