Brown of the beef and lamb until cooked and crumbly.
Pour out the fat and liquid and reserve for later.
Add the veggies and continue to cook until wilted.
Add the fat from the first process and add the flour to make a roux.
Cook for 4 to 5 minutes until the flour starts to brown and get a nutty aroma.
Pour in the boil and reduce to simmer for about 5 minutes.
Bring to a boil and reduce to simmer for about 5 minutes.
Season to taste with salt and pepper.
Put into a casserole dish and spread the mashed potatoes over the top making sure to cover completely.
Bake at 375 degrees for about 45 minutes until the potatoes are bit brown on top.