1 Pop your spuds into a large soup pot with salted water and set them to boil. While the spuds are cooking, coarsely chop up red onion and carrots. Smash garlic. Add all three to sauté pan with 1/4 cup olive oil. Sautee until the onions are translucent and the carrots are soft, but not wilted. Sprinkle generously with salt and pepper. Once the veggies are adequately soft, bring out your secret weapon: the merlot. (Remember now, you shouldn't cook with wine that you wouldn't drink!). Pour in the wine and let it cook down, stirring occasionally until there's not liqufied left only a magenta syrup coating the veggies.
2 Spread your coated veggies in the bottom of your greased glass casserole dish. In the same skillet you cooked the veggies, add the lamb. When lamb is crumble and cooked, add the thyme and rosemary. Drain the grease off the lamb and spread it on top of the veg in the casserole dish.
3 Spread your peas evenly on top of the lamb.
4 By now your spuds should be ready to mash. Drain them, return to the pot and mash them with the butter and milk. If you don't have a potato ricer, a handheld mixer works beautifully. The goal is to have fluffy mashed taters with no lumps.
5 Spread the mashed potatoes on top of the peas.
6 Pot it in a 450 C oven for 30-45 minutes or until the top is golden and crispy.