Place peeled and chopped potatoes in a pot of cold salted water, about an inch over the top of potatoes, and bring to a boil. Cook for 12-15 minutes, do not overcooked, remove from heat and drain water out.

Add warm cream, salt, pepper, parmesan cheese, 2 tbsp melted butter, parsley, and egg to put and mash.

Preheat oven to 400°F. While oven is preheating put a large skillet over medium heat. Add the olive oil and minced garlic and stir until fragrant. Add the lamb, breaking up the meat while cooking. Salt and pepper to taste and cook until the meat is no longer pink.

Add onion and saute for 3-4 minutes to soften the onion. Once soft, sprinkle the flour and stir for 1 minute. Use the red wine to deglaze the pan, stirring for another minute.

Add beef broth, tomatoe paste, Worecestershire sauce, and frozen vegetables. Season with salt and pepper to taste, reduce heat to simmer, cover and cook 10 minutes to thicken sauce.

Transfer meat pie filling to casserole dish (11x7). Scoop potatoes over the top, spreading evenly, brush top with the rest of the melted butter.

Cover with foil and place in oven for 25-30 minutes. Potatoes should be golden brown now, remove from oven, and let sit for 15 minutes before serving.