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1
Pre-heat the oven to 400 degrees F.
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2
Heat olive oil over medium-high heat in a Dutch oven or deep saute pan.
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3
Brown the lamb and beef.
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4
Remove the meat from the pan with a slotted spoon.
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5
Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes.
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6
Add the chopped carrots and cook for 5 minutes.
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7
Add the mushrooms, tomato puree, thyme, parsley and cinnamon.
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8
Stir and saute for 2 minutes.
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9
Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock.
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10
Taste and add salt and pepper, as needed.
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11
Return the meat to the pan and bring to a boil.
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12
Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.
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13
Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water.
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14
Bring the water to a boil and cook potatoes until they are tender, about 10 minutes.
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15
(Potatoes are done when a knife can easily go through.)
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16
When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes.
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17
Next, add the butter and mash them to a puree.
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18
Season with salt and pepper.
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19
When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon.
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20
After that, spread the mashed potato evenly all over.
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21
Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.
