1. Preheat the oven to 350 degrees.
2. Heat the olive oil in a pan over medium heat and add the onion, carrots and cook 5-7 minutes until the vegetables begin to soften Add the garlic and cook for another minute or two. .
3. Add the lamb and cook, breaking up the large clumps, until it’s no longer pink. Remove any excess fat.
4. Stir in the tomato paste and stir, cooking until well combined. Add the flour of choice, herbs, salt, pepper and worcestershire sauce. Cook for a minute or two. Add the bone broth and peas and cook for an additional 5-10 minutes. until thickened.
5. Taste and adjust for salt if necessary. Transfer filling to an cast iron skillet or casserole dish.

Make The Mashed Potato Topping

1. Add peeled, chopped potatoes to heavily salted boiling water and cook until the potatoes are fork tender.
2. Drain the water and add the potatoes back to the pot. Add the butter, cream, salt, and pepper; mash together. Add the cheese and mash until you have a really smooth consistency.
3. Taste and adjust for salt if necessary.
4. Spread the fluffy mashed potatoes over your meat and vegetable filling in your baking dish.
5. Fluff the potatoes lightly with a fork (to create peaks that will brown in the oven) and sprinkle with more cheese- optional.
6. Place in the oven for 20 minutes until the pie is warmed through and the top is evenly golden brown. You may need to turn your broiler on for a few minutes at the end to achieve really nice browning.