• Preheat the oven to 400F/205C. Peel and cubed the potatoes and place them into a large pot of salted water. Bring the potatoes up to a boil and cook them for approximately 15 minutes, or until fork tender and soft.

Making the Lamb Filling:

• Meanwhile, begin preparing the ground lamb filling. Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil; I like to use avocado oil. To the hot pan, add the ground lamb. Brown the lamb for 7 to 9 minutes, until well browned all over; break the meat into small pieces as it’s cooking with a spatula. Season the lamb generously with salt and ground black pepper. Transfer the browned lamb into a bowl and set aside.
• Into the same pan, add a couple tablespoons of butter and reduce the heat to medium. Into the melted butter, add the diced onion and carrots. Sauté the mixture for about 4 minutes, until the veggies are softened. Next, add in the minced garlic and cook for 1 minute, then add the peas and corn.
• Return the browned lamb into the pan and season the filling with fresh thyme, rosemary, parsley and paprika. Season the filling to taste with salt and black pepper; I use about 1 tsp salt and 1/2 tsp pepper. Next, add in the red wine and Worcestershire sauce; let the liquids reduce for about 1 minute. Add the tomato paste and ketchup/tomato sauce next and stir until well combined.
• Sprinkle the flour over the filling, then mix it in thoroughly so no flour remains visible. Pour in the beef broth and let the mixture come up to a simmer for a 3 to 4 minutes. Transfer the prepared filling into a medium-sized casserole dish and spread it evenly.

Making Mashed Potatoes:

• Once the potatoes have finished cooking, drain the water and add the salted butter. Let the potatoes stand for a couple minutes until the butter is softened, then use a potato masher or hand mixer to puree the potatoes. Once the potatoes are smooth, add the Parmesan cheese, garlic powder, parsley and thyme and mix with a spatula. Season the potatoes with salt, to taste.

Baking the Shepherd's Pie:

• Transfer the mashed potatoes into large pastry bag tipped with a star tip; I used Ateco #829. Pipe an even layer of the mashed potatoes over the ground lamb filling. Don't have a pastry bag? Drop small spoonful's of the potatoes evenly across the filling, then use an offset spatula and very gently spread the potatoes into an even layer.
• Bake the Shepherd’s Pie in the preheated oven for 30 minutes, then under the broiler for 2 to 3 minutes, until the potatoes are golden brown on top. Allow the casserole to cool for at least 20 minutes before enjoying. Be extra careful, the filling will be super-hot straight out of the oven!