Heat 2 tablespoons of oil or butter in a large skillet over medium-high heat. Add 1 pound of ground lamb or beef, cooking for 7–10 minutes until fully browned.

Transfer the meat to a plate, leaving grease in the pan. Reduce heat to medium and add 1 cup of diced onion and 1 cup of diced carrot. Sauté for 5–7 minutes until tender.

Stir in 1 tablespoon of minced garlic and 2 tablespoons of tomato paste and cook for 1 minute. Sprinkle in 2 tablespoons of flour, stirring continuously for 1 minute.

Pour in 1 cup of beef broth and return meat to skillet. Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, and 2 bay leaves. Simmer gently.

Cook for 5–7 minutes, stirring occasionally, until the sauce thickens and coats the filling.

Remove bay leaves and stir in 1 cup of frozen peas. Cook for an additional minute and season with salt and pepper.

Serve the meat mixture over hot mashed potatoes.