Finely chop one onion and slice two medium carrots into small pieces. Mince three cloves of garlic.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onions have softened, about 5 minutes.

Add one pound of ground lamb or beef to the skillet with the sautéed aromatics. Brown it evenly for about 7-10 minutes.

Mix in the diced carrots and one cup of frozen peas, allowing the vegetables to meld with the meat for a couple of minutes.

Pour in one cup of beef broth and add two tablespoons of Worcestershire sauce. Sprinkle in one teaspoon each of dried thyme and rosemary, along with salt and pepper to taste. Stir everything together thoroughly.

Transfer the mixture to your crockpot. Cook on low for 6-8 hours or high for 3-4 hours, until the meat and vegetables are tender.

Spread two cups of mashed potatoes evenly over the filling in the crockpot. Broil for around 5 minutes for a golden crust.