Preheat oven to 350F.

Blanch pearl onions in a 2 quart pot of boiling salted water for 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking. Drain onions and peel, trimming root ends with a paring knife. Or--saute the chopped onion.

Pat the lamb or stew meat dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Put meat and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat meat. Melt 2 tablespoons butter, then brown the meat, on a low heat until slow-cooked and moist.

To the meat, add garlic and cook, stirring, 2 minutes. Add the soup and 1/4 cup water. Heat, then add the frozen veggies (corn, peas, celery, etc).

Make 2 cups mashed potatoes.

In a pie pan, pour in the meat mixure, then top with the mashed potatoes. Use a fork to make the potatoes look nice with designs. Broil about 3 inches from heat until top is golden, about 3 minutes, then serve.