Put potatoes in a medium pot. Submerge potatoes in water.

Add 2 tsps salt. Bring to a boil, then simmer until tender.

Drain the water well and transfer them back to the pot.

Leave in the pot for 2 mins to evaporate any excess moisture

Add butter/milk/cream/garlic/salt/pepper and mash well.

Add cheese, and use rubber spatula to stir to combine.

Melt butter in a large Dutch oven over medium heat.

Add onion/carrot/celery/garlic and cook for 5 minutes.

Add the lamb, then break it up, and cook until browned.

Add wine and cook/stir until the wine almost cooks off.

Add tomato paste and cook for 1 minute.

Stir in sauce/salt/pepper/mustard/parsley/thyme/rosemary.

Stir in flour until well blended with no dry spots.

Slowly pour in water while stirring to incorporate.

Add bouillon, corn and peas.

Bring to a boil, and reduce to a simmer.

Simmer for 5 minutes, stirring occasionally. Set aside.

Grease the baking dish with olive oil or butter.

Transfer the filling into a baking dish,

Spread the filling out on an even layer.

Scoop the mashed potatoes on top of the filling.

Spread the mashed potatoes out on an even layer.

Serve.