Before starting, preheat your broiler to high. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

While potatoes cook, peel, then mince garlic. Thinly slice the green onions. Strip 1 tbsp thyme leaves from the stems (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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.\*\* Add peas, 1 tbsp tomato sauce (dbl for 4 ppl), soy and 1/2 cup water (dbl for 4 ppl) to the same pan. Cook, stirring occasionally, until the sauce thickens slightly, 4-5 min. Season with salt and pepper. Remove the pan from the heat and transfer the lamb mixture to an 8x8-inch baking dish (use a 9x13-inch dish for 4 ppl).

Drain and return potatoes to same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl). Using a potato masher, mash together until creamy. Stir in the sour cream and half the green onions. Season with salt and pepper. Top the lamb mixture with the mashed potatoes. Smooth the mashed potatoes over top, covering the lamb mixture.

Sprinkle Parmesan over top of the assembled shepherd's pie. Broil in the middle of the oven, until the topping is golden-brown, 2-3 min. (TIP: Keep an eye on it so that it does not burn!)

Let the shepherds pie cool slightly, 4-5 min. Divide the shepherd's pie between plates. Sprinkle over the remaining green onions.