Add the ground beef (or ground lamb) to the dutch oven and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. Remove, drain.

Add mirepoix to the Dutch oven, Cook until softened but not browned.

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

Add red wine, stir to combine. Let the red wine boil down until a spatula dragged across the bottom of the pot leaves a dry area behind.

Add the broth and frozen peas. Return the beef to the pot. Create a bundle of herbs by tying several sprigs together, place in the pot. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

Set the meat mixture aside. Preheat oven to 400 degrees F.

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

Add butter, half & half, and remainder of herbs to a small saucepan. Keep over very low heat, just to melt the butter and infuse the herbs. Remove the herbs prior to adding to the potatoes.

Mash the potatoes and slowly add the butter/cream. Stir until all the ingredients are mixed together. Add the parmesan cheese to the potatoes. Stir until well combined.

Remove the bundled herbs from the meat mixture. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.