Peel and quarter the onion. Add them into the mixing bowl and chop for 5 seconds / speed 6. Use the spatula to scrape down the sides of mixing bowl.
Add half of the oil to the mixing bowl and half of the ground lamb. Cook the lamb on sauté mode for 14 minutes / 265°F|130°C. Once cooked, remove the lamb and onion mix.
Add the remaining oil to mixing bowl along with the remaining lamb. Cook the lamb on sauté mode again for 14 minutes / 265°F|130°C.
TIP: If desired, remove any excess fat from the mixing bowl.
Add reserved lamb and onion, flour, stock, parsley leaves, peas, salt and pepper to the mixing bowl. Cook the lamb mix with the measuring cup removed for 20 minutes / 212°F|100°C / speed 2 / stir. Once cooked, place into an oven proof baking dish. Wash the mixing bowl.
Attach the butterfly whisk into mixing bowl to mash the potatoes. Peel potatoes and cut them into 3 or 4 cm cubes. Add potato cubes, butter, milk, salt, and pepper. With the measuring cup inserted, cook for 30 minutes / 212°F|100°C / speed 1.
Just before it is finished cooking, preheat the oven at 428°F|220°C. Remove the butterfly whisk and mix for 40 seconds / speed 4.
Spoon over the mashed potato to the lamb and bake for 20 minutes.
Serve the dish hot from the oven with a green salad. Enjoy your dish!
