2 x 400g tins of Batchelors Butter Beans, drained and rinsed
40ml vegetable stock
30g Parmesan, grated
Heat the oil in a large pan over a medium-high heat. Cook the onion for 4-5 minutes until softened. Add the celery and thyme. Cook for 2-3 minutes, then add the garlic and cook for 30 seconds longer.
Increase the heat to high. Add the lamb and cook for 5-6 minutes or until no pink parts remain, breaking up any lumps with a wooden spoon.
Stir in the flour and cook for one minute. Stir in the tomato purée and red wine and allow to bubble for 2-3 minutes. Add the stock, Worcestershire sauce and bay leaves. Stir to combine well.
Bring to a simmer, then reduce the heat to medium and simmer for 30 minutes, stirring occasionally, until it reduced to a thick gravy consistency.
Season to taste, remove the bay leaves and stir in the peas and carrots. Transfer to a baking dish and allow to cool while you make the mash.
Melt the butter in a saucepan over a medium-high heat. Add the garlic and rosemary and cook for 30 seconds.
Add the Butter beans and stock. Simmer for 2-3 minutes until heated through, then mash until smooth. Stir in the Parmesan. Season to taste with salt and pepper, keeping in mind that the Parmesan is salty.
To cook the pie, preheat the oven to 180˚C/160˚C fan/gas mark 4. Bake for 30-40 minutes or until deep golden on top and bubbling around the edges. Allow to stand for five minutes, then serve.