Ultimate Cheesy Lamb Shepherd's Pie

Meanwhile, peel and grate the garlic (or use a garlic press). Heat a large frying pan on medium-high heat (no oil).
Once hot, add the lamb mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, pick the leaves from the thyme stalks (see ingredients for amount, discard the stalks) and roughly chop.

When the mince is browned, stir in half the garlic and cook until fragrant, 30 secs.
Stir in the passata, sugar and water for the sauce (see ingredients for both amounts), chopped thyme and red wine jus paste. Bring to the boil, then reduce the heat and simmer until thickened, 10-12 mins, stirring occasionally.
Taste and season with salt and pepper if needed, then remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, grate the cheese. Trim and halve the carrots lengthways (no need to peel).

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add the double cream and mash until smooth. Season with salt and pepper.
Transfer the lamb to an appropriately sized ovenproof dish when ready, then spoon over the creamy mash, using the back of a spoon to smooth it out.
Sprinkle over the cheese, then bake on the top shelf of your oven until the top starts to brown, 10-15 mins.

While the pie bakes, wipe out the mince frying pan and pop it back on medium heat.
Melt in the butter and add the remaining garlic, water for the veg and sugar (see ingredients for both amounts). Add the carrots to the pan then bring to a boil.
Once boiling, cover with a lid or foil, then lower the heat and simmer for 10-12 mins.
Remove the lid, then add the peas and cook until the liquid has evaporated and the veg is glazed, 3-4 mins. Stir occasionally.