1-First Step: Prepare all ingredients chop onions, dice carrots, and measure protein and liquids. Preheat the oven to 200°C (390°F).

2-Second Step: Heat olive oil in a pan over medium heat. Sauté onions and carrots until soft, approximately 5-7 minutes.

3-Third Step: Add ground lamb or beef (or plant-based substitute) to the pan, cooking until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.

4-Fourth Step: Stir in tomato paste, peas, and broth. Simmer the mixture until slightly thickened, about 5 minutes. Season with salt, pepper, and herbs as desired.

5-Fifth Step: Spoon the filling evenly into individual ramekins or a baking dish. Spread mashed potatoes or cauliflower mash on top, smoothing the surface.

6-Sixth Step: Optionally, sprinkle with grated cheese or herbs for extra flavor and presentation.

7-Final Step: Bake in the preheated oven for 20-25 minutes, or until the topping is golden and slightly crisp. Allow to cool for a few minutes before serving. This method works well with vegan, gluten-free, or low-calorie ingredient variations by substituting as needed in each step.

8-Following the specific directions: Preheat oven to 375 degrees Fahrenheit. Unroll the pie crusts and cut out twelve 3-inch circles using a cookie cutter or small bowl. Line a 12-cup muffin tin with the dough circles and bake for 8 to 9 minutes until lightly browned. Meanwhile, brown the ground beef in a skillet over medium heat until crumbled. Add the onion soup mix and flour, cooking for one minute. Stir in the beef broth, scraping browned bits from the pan, then add the frozen vegetables. Cook for 2 to 3 minutes until thickened and vegetables are warm. Spoon about ¼ cup of the beef mixture into each pie crust. Top each with 2 tablespoons of mashed potatoes. For extra flavor, add a tablespoon of cheddar cheese between the beef and mashed potatoes. Bake for an additional 20 to 25 minutes until the crust is golden and the mashed potatoes lightly brown. Optionally, broil for 2 minutes to brown the tops more. Let cool slightly, then remove from the muffin tin and serve warm.