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1
Lightly grease a 6-cup baking dish and set aside.
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2
Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes.
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3
Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes.
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4
Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes.
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5
Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil.
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6
Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
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7
Preheat the oven to 400 degrees F.
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8
Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes.
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9
Drain in a colander and return to the pot.
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10
Over low heat, mash the potatoes with a potato masher.
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11
Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate.
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12
Add the heavy cream and mix well. Remove from the heat.
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13
Remove the pot with the meat from the heat. Remove the bay leaf.
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14
Spoon into the prepared dish and top with the mashed potatoes, smoothing the top.
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15
Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes.
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16
Remove from the oven and serve immediately.
