Melt the Irish butter
in a saucepan and add the chopped onion
cover and let sweat for a few minutes,
Add the carrots
Stir in the flour and cook until it is slightly browned
then add the stock and herbs.
Bring to the boil and reduce it a little by boiling for about 5 minutes.
Add the meat and bring back to the boil.
Place in a pie dish and cover with the mashed potatoes
put into a medium hot oven (180c/350f/ gas4)
for about 30 minutes.
for extra taste you can grate some Dubliner Irish cheese on top 10 minutes
before the end of cooking