Brown the lamb

• Heat a pan and add the ground lamb.
• Season with a little salt and pepper.
• Cook until browned, then drain some of the fat.

Build the filling

• Add the diced onion, carrot and celery stick.
• Stir in the 3 freshly minced garlic cloves.
• Add a tablespoon of tomato paste.
• Add a sprig of rosemary and thyme.
• Pour in some red wine to glaze.
• Add enough beef broth to cover all the meat.

Simmer and reduce

• Simmer until the broth has reduced.
• Add the peas.
• Check the seasoning and add salt if needed.

Cook the potatoes

• Peel the potatoes and cut them into smaller pieces.
• Boil the potatoes until completely soft.

Mash the potatoes

• Mash the potatoes.
• Add a couple of knobs of butter.
• Add some shredded cheese.
• Pour in about 1/2 cup of hot heavy cream.
• Add 3 egg yolks.
• Add some Parmesan cheese, a pinch of salt and some black pepper.

Assemble the pie

• Transfer the meat into another oven-safe dish.
• Score some lines in the meat with a fork.
• Spread the mashed potatoes on top.
• Add freshly shredded Parmesan on top.
• Add a little bit of black pepper.

Bake

• Bake in the oven at 400°F (200°C) until the top is nice and golden brown.