Preheat the oven to 190°C.
Cook chopped onions, celery, and squash in a oiled pan for 10 minutes.
Crush garlic with salt and anchovies into a paste and add to the pan.
Cook the vegetable mixture for five minutes, then set aside in a bowl.
Brown the goat mince in the pan and return the vegetables.
Stir in olives, tomato purée, and flour, then cook for 3 minutes.
Add wine and stock, bring to a boil, and simmer for 15 minutes.
Stir in rosemary and cinnamon, then season to taste.
Transfer the mixture to a 1.2 litre oven dish.
Boil potatoes for 20 minutes until tender, then drain and mash with butter.
Spread the mash over the meat and sprinkle with goats' cheese and parmesan.
Bake for 30 minutes until the top is golden-brown.
Let the pie stand for 15 minutes before serving.