Brown the Meat:

In a large pot, heat olive oil over medium heat.

Add ground lamb or beef and cook until browned.

Drain excess fat if necessary.

Sauté Vegetables:

To the same pot, add chopped onions, diced carrots, and diced celery.

Sauté until the vegetables start to soften.

Add minced garlic, salt, and pepper, and cook for another minute.

Add Flavorings:

Stir in tomato paste, Worcestershire sauce, dried thyme, and dried rosemary.

Cook for a couple of minutes to develop flavors.

Deglaze with Stout:

Pour in stout beer (and optional red wine) to deglaze the pot.

Scrape any bits off the bottom of the pot.

Add Broth and Simmer:

Pour in beef or chicken broth.

Add diced potatoes.

Bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes, or until potatoes are tender.

Add Final Ingredients:

Stir in frozen peas and corn.

Cook for another 5 minutes until heated through.

Prepare Mashed Potato Topping:

While the soup simmers, prepare mashed potatoes using boiled potatoes, heavy cream, grated Parmesan cheese, and garlic powder.

Serve:

Ladle the soup into bowls.

Top each bowl with a scoop of mashed potatoes.

Serve hot and enjoy!