1. 1) Heat olive oil in a dutch oven at about medium/medium low heat. Add lamb and beef, cook, stirring and breaking it up, until just brown. Remove meat with slotted spoon and set aside. 2. 2) Add butter to the pan. When it has dissolved and is no longer foamy, add onion. Cook for about 5 minutes and then add the carrot. Cook for another 5 minutes, or until onions are pretty translucent, and add the tomato paste and freshly chopped herbs. Stir to combine, and then add the flour. Continue stirring until everything is combined (don't burn the flour!) and then put the meat back in to the pot and add the beer. Bring up to a boil, then back down to low. Add salt and pepper and taste it. Adjust if needed, and let it reduce by about half or more, until it's nice and thick, about 25-30 minutes. Add peas a minute or two before it's finished. 3. 3) Meanwhile, preheat the oven to 400 degrees F. Put a pot of salted water on the stove and bring to a boil. Chop up the potatoes, add to the water when it's boiling and boil for about 10 minutes, or until a fork can go through the potato easily. Remove from heat, strain, and mash with butter. 4. 4) In a casserole dish, pour in the meat mixture and spoon the mashed potatoes on top, smoothing them over in to a nice, even layer. Put the sliced shallot on top, and cover with the shredded cheddar. Place in the oven for about 25 minutes, or until the cheese is melted and slightly golden. Garnish with fresh parsley and enjoy! ---------------------------------------------------------------------------
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