1 hr. 10min.
Bring 3-4 quarts of water to a boil.
Slice 4-6 Yukon Gold potatoes into 4ths and add to water when boiling. Allow them to boil for 15-20 minutes, checking for doneness with a fork after 15 minutes.
Slice 8 oz. baby bella mushrooms (I slice in 3rds then cut larger slices in half), dice 1 large carrot (I dice in 4ths and larger ones in 6ths), and dice 1 large red onion.
Grate 1 cup Dubliner cheese. Set aside.
Add carrots and onions to a large sauté pan with 2 tbsp. olive oil. Sauté for 7-10 minutes until onions are tender and lightly brown.
Add 2 tbsp. olive oil to the sauté pan and sliced mushrooms. Sauté until brown, about 5 minutes.
Add 1 pound ground lamb. Add 1 tsp. black pepper, ½ tsp. salt, 1 tsp. garlic powder and leaves from 3-4 sprigs of fresh thyme. Add carrots and onions with 2 tbsp. butter, 1 cup frozen peas and 2 tbsp. flour.
Preheat oven to 400 F. (204 C.) By this time, potatoes should be ready. Strain and allow them to steam off while you continue with the filling.
To the pan, add 1 cup red wine, 1 cup beef stock, 1 tbsp. tomato paste and 3 tbsp. Worcestershire sauce. Stir and allow liquids to reduce into a sauce. About 8-10 minutes.
Mash potatoes with a potato masher. Add a sprinkle of garlic powder, salt and pepper to taste, grated Dubliner cheese, and ½ cup heavy cream.
Once the sauce has thickened, remove from heat and spoon into an 8″x8″ pyrex dish or oven-safe bowls.
Pipe or spoon mashed potatoes onto the meat filling and brush with 1 beaten egg. Sprinkle with a little more Dubliner cheese and bake for 20 minutes, then broil for 5 minutes – or turn heat to 550 F. (287 C.)