Golden Shepherd's Pie with Chicken & Beef

Method

1. Heat a little olive oil in a deep skillet over medium-high heat. Add the chopped chicken and ground beef, and cook until they are evenly browned.
2. Add the chopped onion and carrots, and sauté for about 10 minutes, until they soften and start to caramelize.
3. Stir in the garlic, then add the tomato paste. Use a wooden spoon to rub the paste into the bottom of the pan for 1-2 minutes, so it cooks and releases its aroma.
4. Pour in the red wine to deglaze the pan, and add the thyme sprigs. Reduce the heat to medium-low and let the mixture simmer for 15 minutes, until the liquid has reduced and the sauce has thickened.
5. Finally, stir in the peas, and season with salt and pepper to taste.
6. Transfer the filling into a 22 cm cast-iron skillet or ovenproof dish, and set aside while you prepare the mashed potatoes.
7. Boil the potatoes whole for about 30 minutes, until they are tender. Drain, then peel them while still warm.
8. Return the peeled potatoes to the pot and place over low heat for a minute or two, to allow any excess moisture to evaporate.
9. Press the potatoes through a ricer or mash them thoroughly until smooth.
10. Gradually incorporate the cold butter into the mashed potatoes, stirring until it is fully absorbed.
11. Finally, mix in the warm milk, Parmesan, and a little salt, and stir until the mash is creamy and smooth.
12. Spoon the mashed potatoes over the filling, spreading them evenly to cover the surface. Use a fork to create decorative ridges on top.
13. Bake in a preheated oven at 350°F with the fan setting on the middle rack for about 30 minutes, until the top is golden and bubbling.