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 chives. Strip 1 tbsp thyme leaves from the stems (dbl for 4ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), 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 1 tbsp tomato sauce (dbl for 4ppl), soy and 1/2 cup water (dbl for 4ppl) 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 (9x13-inch dish for 4ppl).

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

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!)

Divide the shepherd's pie between plates. Sprinkle over the remaining chives.