In a sauce pan on medium high heat add Olive Oil, add Onion, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Saute for 5 min. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, saute for 6 min.
Add Lamb, lightly season with Salt, Pepper, and Garlic Plus, Saute for 10 minutes (Water liquid boiled off, and browned).
Make a well in centre of pan add 10 ml Olive Oil, add in Garlic, saute for 30 seconds.
Reduce heat to medium.
Deglaze with Wine, allow Wine to reduce. Add Tomatoes, and Chicken Stock. Bring to a simmer.
Add the Worcestershire Sauce, Cloves, Salt, Pepper, Thyme, Allspice, Cloves, and Rosemary. Mix Well.
Simmer, 40 min.
Add Corn, and Peas, to Dutch Oven, bring back to a simmer.
Roux:
- In a fry pan on on medium heat add Butter, simmer until Butter stops bubbling (5 minutes). Add in Flour, stir continuously for 3 minutes.
Add Roux to Lamb, mix in well. Add in Corn Starch, mix well. Add Lamb to baking dish.
Topping:
- Mash Potatoes, reduce heat to minimum. Mix in the Butter, Milk, Salt, and Parmesan. Beat in the Eggs, cover and set aside.
Spoon the mashed Potato generously on top of the Lamb filling Bake 30 minutes.