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1
Preheat oven to 425 degrees.
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2
Heat a large skillet over high heat.
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3
In two batches, cook lamb until no longer pink, about 5 minutes per batch.
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4
Transfer lamb to a colander set in a bowl; let fat drain off and discard.
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5
Add 1/3 cup water to the skillet, scraping up browned bits with a wooden spoon.
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6
Reduce heat to medium; add onion and carrots.
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7
Cook, stirring occasionally, until softened, about 5 minutes.
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8
Stir in tomato paste.
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9
Add flour; cook, stirring for 2 minutes.
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10
Add Worcestershire sauce, 2 cups water, and lamb.
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11
Season with salt, pepper and garlic salt.
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12
Simmer until thickened, stirring occasionally, about 10 minutes.
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13
Stir in peas; cook 1 minute.
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14
Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
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15
Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil.
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16
Reduce heat; simmer until fork-tender, 15 to 20 minutes.
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17
Drain.
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18
Add cream and butter to potatoes and mash until fluffy and smooth.
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19
Season with 2 teaspoons salt and 1/4 teaspoon pepper.
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20
Spread over pies; use a fork to make peaks.
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21
Bake on a baking sheet until tops are almost browned, 20 minutes.
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22
About 5 minutes before the pie is finished baking, top with cheddar, if desired.
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23
Cool slightly; serve.
