Lamb and Mint Cottage Pie with Parmesan Crust

Preheat oven to 400°F (200°C).

Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.

Add garlic and cook for 1 minute more.

Add ground lamb to the skillet and cook, breaking it up with a spoon, until browned.

Drain off any excess fat.

Stir in tomato paste, beef broth, Worcestershire sauce, mint, salt, and pepper. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.

While the lamb mixture is simmering, cook potatoes in a pot of boiling salted water until tender, about 15-20 minutes. Drain well.

Return potatoes to the pot and mash with milk and butter until smooth and creamy. Season with salt and pepper to taste.

In a small bowl, combine the grated parmesan cheese and breadcrumbs.

Pour the lamb mixture into the baking dish (or divide into individual ramekins).

Spread the mashed potatoes evenly over the lamb mixture.

Sprinkle the parmesan cheese and breadcrumb mixture over the mashed potatoes.

Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.

Let cool for a few minutes before serving.