Step 1

Chop the potato into quarters and place them in a small 1-quart saucepan. Add the milk and garlic and stir. Add a little extra milk if the potatoes are not almost completely covered by the milk. Cook for 15 minutes, until potatoes are tender.

Step 2

Strain the potatoes with a fine-mesh strainer over a medium-sized bowl and reserve the milk mixture.

Step 3

Return the potatoes to the pan and add ¼-cup of the milk mixture. Mash the potatoes with an immersion blender or potato masher and add additional reserved milk as needed until the potatoes are thick and creamy. Stir in butter and salt and set aside.

Step 4

Heat the oven to 350 degrees F (177 degrees C).

Step 5

In a 10-inch skillet over medium-high heat, heat the oil, add the chopped onions and cook, stirring occasionally for 2 minutes. Add the garlic and ground lamb and season with Italian seasoning and salt. Cook, stirring occasionally, until lamb is cooked through, about 4 minutes. Stir in the Worcestershire sauce and vegetables.

Step 6

Add the broth and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally until most of the liquid has evaporated. Remove the pan from the heat and set aside.

Step 7

Grease a 10-ounce ramekin with butter or cooking oil spray. Add the beef mixture to the ramekin.

Step 8

Top with the mashed potatoes and add 1 tablespoon of grated Parmesan cheese, if using. Bake for 20 minutes.

Step 9

Remove from the oven and enjoy immediately.