Traditional Lamb Shepherd's Pie

Meanwhile, mince or grate the garlic. Thinly slice the chives. Strip 1 tbsp thyme leaves from the stems. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the mirepoix, thyme and garlic. Cook, stirring occasionally, until the veggies start to soften, 3-4 min. Season with salt and pepper.

Add the lamb to the same pan. Cook, breaking up the lamb into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) Add the tomato paste, soy and 1 cup water to the same pan . Cook, stirring occasionally, until the sauce thickens slightly, 4-5 min. Season with salt and pepper. Transfer the lamb mixture to an 8x8-inch baking dish.

Meanwhile, drain and return potatoes to same pot. Using a potato masher, mash the potatoes. Stir in the sour cream, chives, and 2 tbsp butter. Season with salt and pepper. Top the lamb mixture with the green peas. Dollop the mashed potatoes overtop and smooth over to cover the peas.

Sprinkle over the Parmesan. Transfer the assemble shepherd's pie to a baking sheet and broil the shepherd's pie in the middle of the oven until the topping is golden-brown, 4-5 min. (TIP: Keep an eye on it so that it does not burn!)