English shepherd's pie

Onion, diced	1
Olive oil	1 tablespoon
Lamb, minced	1 pound
Garlic, crushed	1 clove
Carrot, large, diced	1
Beef stock cube	1
Tomatoes, chopped	1 pound
Corn flour	1 tablespoon
Tomato puree	3 tablespoons
Salt
Pepper, freshly ground
Potatoes, peeled, chopped	2 pounds
Butter	8 tablespoons

1. In a saucepan, heat oil; add onion, garlic, and carrot, and then cook until soft.
2. Add lamb and stock cube, and then cook until brown and crumbly in texture.
3. Stir in tomatoes and tomato puree; add corn flour.
4. Simmer, stirring occasionally, for about 15 minutes, or until it thickens.
5. In a large pot, add potatoes, cover with water and add a pinch of salt, and boil until soft.
6. Drain, and mash with butter, salt, and pepper.
7. Spoon lamb mixture into a casserole dish, top with potatoes, and place under a warmed broiler until the top is browned and crispy looking.

With every bite, I was thinking: It needs peas.