Preheat oven to 200C.Heat oil in a pan over medium heat.Add onion, carrot, garlic and bay leaf and cook until vegetables are soft and start to colour (7-10 minutes).Season to taste, add mince and stir, breaking up mince with back of spoon until brown (5-7 minutes).Add tomato paste and stir to combine.Add stock and Worcestershire sauce, bring to the boil, reduce heat to low and simmer until sauce is thick (20-25 minutes).Stir through peas and parsley and season to taste.Meanwhile, for creamy mash, steam cauliflower until tender (10-15 minutes). Drain and return to pan. Add vegan butter and mash until smooth. Season to taste.Spread mince mixture in a large oven dish. Top with cauliflower puree and bake until edgers are bubbling (15-20 minutes).Serve with a side salad. We recommend tabbouleh to compliment the lamb!