Porker's Pie (My version of Shephard's Pie)

I dont eat beef or lamb, but i really want to have shepard's/cottage pie - back when i was young child, i go to school and enjoyed have cooked school meals - and i remember really enjoying it, the dinner ladies behind the kitchen was really kind to me, and shephard's/cottage pie was one of the very english food i really enjoyed, and i always go home a happy kiddie telling my chinese mummy how great the english meal was with simply only mince meat, lots of onion gravy and mash potatoes!
But since i was 9 years old, one day i didnt eat beef for safe heatlh and family religious reasons - so often when i see food i once enjoyed, but because never sure if it is beef or lamb (if its lamb i dont mind eat it) and just have a good sniff to bring back the memories and smile and walk away.
Luckily, these days supermarkets are really good making microwavable ready-made meals which are in vegetarian substituted with soya mince. But nothing taste the same when its not home made.

So here from the original recipes of shephard's of Gordon -this is my version - made with pork mince - which i will call it Porker's Pie.
Note: Picture of my porker's pie does look rather plain on the plate, but this is my first time making it. Next time when i make it, i would pile the plate with some veg i.e broccoli, green beans, sweetcorn.  

Ingredients:
2Tbspn Olive oil
Salt and ground black pepper
500g minced lean Pork
1 large onion, finely grated
1 large carrot, finely grated
2 cloves garlic
1-2 Tbspn Worchestershire sauce
2 Tbspn Light Soy Sauce
1 Tbspn Tomato puree
Sprinkle of dried Thyme
250ml red wine
300ml chicken stock
2 tspn Plain flour (to thickening sauce -optional)
1kg new potatoes, peeled and cut into chunks
50g Butter
2 egg yolks
50g Cheddar/Mozzerella, grated
Olive oil
salt & freshly ground black pepper

Method:

1) Preheat the oven to 180C/Gas 4.
2) Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, soy sauce, tomato puree and thyme and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened. If the sauce is too watery add some plain flour to help it thicken.
3)Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated cheddar. Check for seasoning
4)Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown

Happy Cooking!