Add the oil to a large skillet and place it over medium-high heat. Add the onions and cook for 5 minutes stirring occasionally.

Add the ground rabbit to the skillet and break it apart with a wooden spoon. Add the rosemary, thyme and parsley, salt and pepper. Stir often. Cook for 6-8 minutes until the meat is cooked through .

Add the Worcestershire sauce and garlic. Stir to combine and cook for 1 minute.

Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste are present.

Add the broth, frozen peas and carrots. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

Set the meat mixture aside. Preheat the oven to 400 degrees F.

Place the diced, peeled potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are tender, about 10-15 minutes.

Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

Add the parmesan cheese to the potatoes. Stir until well combined.

Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.