Boil potatoes in salted water until soft (15–20 mins). Drain, then mash with butter, milk (if using), and grated cheddar. Keep it rustic, not too smooth (don’t over-mash – leave a little texture). Season with salt and pepper.

Heat a large frying pan with a little oil or butter. Add the onions and carrots, season with salt and pepper, and cook until softened and lightly golden. Remove from the pan and set aside.

In the same pan, brown the lamb and beef mince together, breaking up any lumps. Once browned, return the onions and carrots to the pan. Stir in peas, Worcestershire sauce, and crumble in both Oxo cubes. Add a splash of water if needed to make a rich gravy. Mix in oregano and parsley. Taste and season. Simmer 10 mins.

Spoon the mince mixture into a deep ovenproof dish. Top with the cheesy mash, spreading evenly and sealing to the edges. Use the back of a fork to create a criss-cross pattern.

Place in the oven and bake for 30–35 mins until golden and bubbling at the edges.

For a crispier top grill for 2-5 mins.

Sprinkle with parsley and serve hot with veg or crusty bread.