In a saucepan, over high heat, Heat the oil and sauté the onions, garlic, carrots, leeks and celery. Sauté for a minute or so and add the lamb minced.
Stir to combine and continue to sear for a further 3-4 minutes until the meat is coloured.
Season with some salt and pepper.
Add the rosemary, thyme, tomato puree.
Stir to combine then, add the red wine and the stock.
Cook for low heat for 25-35 minutes covered with a lid for the first few minutes then remove the lid and let the mixture and liquid reduce and concentrate.
Once reduced, remove from the heat and set aside.
In the meantime, prepare the mash potato. Place the potato in a saucepan, Cover the potatoes with water and bring to a boil. Simmer for 15 – 25 minutes until cooked. Remove from the heat and drain the potato in a colander. Place the potatoes trough a potato ricer or masher to puree and stir in the cream and butter. check the seasoning.
To serve, using circular pastry ring, place a fair amount of the meat mixture in the middle of the plate and top with the warm mashed potatoes. remove the ring and garnish with fresh rosemary flowers. Repeat for each serving dish and enjoy while hot!