For the Seasoned Ground Lamb
In a large pan, add oil and heat pan to medium. Add garlic and cook for 6 minutes. Add the onions and carrots and cook for 8 minutes.
Add the tomato paste and cook for 10 minutes, the color should deepen to a brick/rusty color - stir occasionally. Raise the heat to medium-high and add the lamb. Cook until all of the lamb is browned - about 10 minutes
Add the rest of the ingredients and simmer until 90% reduced - the liquid should be syrupy. Check for seasoning and adjust to taste with salt. Set aside for later
For the Whipped Potatoes
Cut the potatoes in quarters, they should all be about the same size, and boil in salted water until fork tender - about 10-15 minutes.
Meanwhile in a large sauce pot, saute the garlic in the butter for 5 minutes over medium heat. Add the cream and turn to heat to low until the potatoes are ready
When the potatoes are cooked, drain the water, then spread the potatoes onto a baking sheet. Let sit for 5 minutes while the potatoes steam out. Once ready, rice the potatoes
Using a wooden spoon, fold the riced potatoes into the cream mixture - be careful not to overwork the potatoes. Check for seasoning and adjust to taste with salt.
Preheat oven to 400°F
In a baking dish, spread the seasoned ground lamb in an even layer in the bottom of the dish. Top with potatoes and spread evenly as well.
Bake for 20-30 minutes until the potatoes have browned on top. Garnish with parsley and serve immediately.