Preheat oven to 180°C. In a pot cover the potatoes in cold salted water and bring to the boil. Simmer until just past tender, then drain and pass through a potato ricer or mash with a potato masher. Combine hot cream and butter and mix until smooth and creamy. Season with salt and pepper. Set aside and keep warm. Heat oil in a large frying pan over moderate heat and sauté onion, celery and garlic until the onions are transparent. Add the lamb mince to the frying pan and cook until brown. Stir constantly to break the meat up and skim occasionally to remove fat. Stir through carrot, tomato paste and Simon Gault Home Cuisine kiwi seasoning. Add the red wine and cook for 2 minutes. Pour in Simon Gault Home Cuisine lamb stock concentrate mixed with water and heat until bubbling. Pour into a casserole dish then spread the warm mashed potato evenly over the top of the lamb mixture. Top with grated cheese and place in the oven for 30 minutes or until the top of the pie is golden brown.