Step 1

Sauté onion with a little bit of olive oil in the bottom of a dutch oven.

Step 2

Add ground lamb (or beef) and cook over medium heat until no pink is remaining. Break up pieces of meat with a fork until crumbled.

Step 3

Drain excess fat. Add black pepper, salt, steak seasoning, fresh thyme and garlic powder to the pot.

Step 4

Stir in frozen peas, diced carrots and corn kernels (optional).

Step 5

Pour beef broth into dutch oven and lower heat. Add a slurry of cornstarch and water to the mixture and stir well. Simmer for 10 minutes on low heat.

Step 6

Peel potatoes and cut into chunks. Place in a bowl of ice cold water to prevent discoloration.

Step 7

Drain potatoes and add to a stock pot fill with cold water. Bring the potatoes to a boil for 15 minutes.

Step 8

Drain potatoes and add to a mixing bowl. Stir in butter, sour cream, garlic salt, and dried parsley. Beat with a hand mixer (or use a potato masher) until spreadable.

Step 9

Preheat oven to 400 degrees F.

Step 10

Spoon the mashed potatoes onto the top of the meat mixture in the dutch oven. Use a spatula or the back of a spoon to spread a layer over the entire dish.

Step 11

If desired, use a knife or fork to make designs in the top of the potato layer. (optional)

Step 12

Drizzle mashed potatoes with a little butter and bake uncovered at 400 degrees for 30 minutes until crust is golden brown. Cool pie for 10 minutes before it's time to serve.