Note: Use fresh carrots and double beef broth the extra added slowly. Will require more simmering to reduce, but this will cook the carrots more. Delay adding frozen vegetable until nearly reduced.

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.

Add the ground lamb to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes until the meat is browned, stirring occasionally.

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

Add the flour and tomato paste. Stir until well incorporated, and no clumps of tomato paste remain.

Use fresh carrots and double beef broth the extra added slowly. Will require more simmering to reduce, but this will cook the carrots more. Delay adding frozen vegetable until nearly reduced.

Add the broth and carrots. Bring the liquid to a boil, then reduce to simmer. Simmer for 15-20 minutes, stirring occasionally adding broth until all is reduced. While adding last broth, include frozen peas and corn.

Set the meat mixture aside. Preheat oven to 400 degrees F.

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes covered are fork tender, 10-15 minutes.

Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

For the garlic and herb mash, heat the butter in a small saucepan, add the garlic and woody herbs, and cook for 2–3 minutes. Pour in the milk and cream and bring to a gentle simmer. Add the soft herbs and cook for another 2–3 minutes

When the potatoes are cooked, drain in a colander. Put them through a potato ricer as quickly as possible and return them to the saucepan.

Pour over the flavored cream and mix well. Season to taste with salt and pepper, stir again and serve.

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Using piping bag, pipe a layer of potatoes over top. be sure to cover all meat mixture.

If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.