Preheat your oven to 375°F (190°C) so it’s hot and ready for the pie.

Chop the potatoes, carrots, onion, and cabbage into uniform pieces for even cooking.

In a skillet, heat olive oil over medium heat and brown the ground lamb with salt for 7-9 minutes; transfer it to a bowl once browned.

Using the same skillet, add the diced onions and carrot coins, cooking until they soften (6-8 minutes).

Stir in the tomato paste and let it cook briefly, then sprinkle in the flour, mixing for about a minute.

Return the browned lamb to the skillet, then add the chicken broth and Worcestershire sauce. Bring to a gentle boil, stirring until thickened (1-2 minutes).

Fold in the sweet peas and chopped parsley, then transfer the filling into a baking dish.

Boil the chopped potatoes in salted water until tender, about 12-15 minutes.

In another skillet, sauté the shredded cabbage until tender and slightly browned, about 7-9 minutes.

Drain the potatoes and mash them together with the cooked cabbage, milk, and butter until creamy. Season with salt, pepper, and nutmeg.

Evenly spread the colcannon topping over the filling in the baking dish.

Bake in the preheated oven for 30-35 minutes until the top is golden and bubbling. Let it rest for about 10 minutes before serving.