Place the mince in a hot pan with a little bit of olive oil. Brown the mince for 5 to 10 minutes, making sure to keep stirring it so that it breaks down and browns evenly.

Place the onions in another hot pan and add salt and pepper. Once the onions are transparent, add the carrots to the same pan. Leave it cooking until the onions have a light brown colour. 

Meanwhile, chop the rosemary and thyme and add it to the onions and carrots to give some fresh flavour.

Once the mince has broken down, drain it for about 5 minutes until all the fat's extracted. Once drained, add the mince to the pan with the onions and carrots, stir it and add the gravy. Leave it cooking for another 5 minutes.

Meanwhile, splash a small hot pan with some single cream and then add the mashed potato to it. Keep stirring the mixture and make sure it doesn't stick to the bottom of the pan. 

Add the peas to the mince and cook for another 5 minutes. Taste and season if necessary. 

Remove the tatties from the pan and place it in the middle of a warm serving dish. Finally, add the mince on both sides of the tatties and serve. 

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