Directions

1. Sauté the diced onion in a large pan until softened.
2. Add the garlic and ground lamb. Cook until browned.
3. Add the vegetable stock and a dollop of tomato paste, mix well.
4. Stir in the sliced mushrooms and 4 dashes of soy sauce. Continue cooking until the mushrooms have softened.
5. In separate pans, boil the potatoes and baby carrots until fork tender.
6. Once the potatoes are tender, drain and mash with the butter and milk. Season with salt and pepper and continue mashing until fluffy.
7. Preheat oven to 375°F.
8. Layer the ingredients in a large cast iron pan or oven-proof casserole dish in the following order: A layer of potatoes, lamb and mushroom mixture, peas/carrots/corn, another layer of lamb and mushrooms, thick layer of potatoes, and shredded cheese on top.
9. Bake for 30 minutes, until the cheese is golden brown.
10. Remove and let stand for 15 minutes.
11. Plate and garnish with a rose tomato, parsley, and shaved truffles, if desired.