Peel potato and cut into 1 inch pieces. Place into sauce pan then cover with cold water. Lightly season water with a pinch of salt and bring to a boil. Reduce heat to medium and allow to cook for approximately 15-20 minutes or until potatoes are tender when pierced with a fork. Drain water from potatoes and remove from pan.

Place sauce pan back on the stove with the heat turned off and then add butter and half of the cream. Place potatoes back into pan and begin to mash with a large fork or wooden spoon. Use reserved cream if needed to smooth out the mixture and add moisture to it. Season with a pinch of salt and pepper then keep covered for later use.

Peel the carrot and onion then dice into 1/4 inch cubes. Finely chop the garlic and rosemary. Lastly, remove parsley leaves from the stem, then chop and reserve for garnish. Pre-heat oven to 400 degrees for the fifth step.

Pre-heat saute pan on medium high then add 1 tsp oil. Once hot, add ground lamb and begin to brown. Once the meat has cooked 2-3 minutes, add carrots, onions, garlic and rosemary. Cook for 3-4 minutes then add beef stock. Once that comes to a simmer, check carrots for tenderness and add peas then toss until they are hot for approximately 1 minute.

Remove the dish from heat. Give the mashed potatoes a good mix before covering the filling. Evenly coat the top of the filling in the pan until you can no longer see the filling. Sprinkle with parmesan cheese. Place into oven and allow cheese to brown slightly.

With a towel, remove pan from the oven. Allow it to sit for a few minutes before scooping out each portion. Garnish with parsley. Carefully scoop out each portion so as not to disturb the potato crust and place into a pasta bowl.