Espresso and Lime

0 Preheat your oven to 400 degrees
1 Place a large skillet over medium heat and add a splash of olive oil and 16 ounces of ground lamb. Break the lamb up into small pieces, season with salt and pepper and cook until browned and cooked through 
2 Transfer the lamb onto a plate and set aside for now
3 Add a diced yellow onion into the skillet and cook for about 5 minutes or until the onion begins to soften
4 Add 2 cloves of garlic and cook for about 60 seconds while stirring consistently 
5 Add 2 teaspoons of dried herbs, 2 tablespoons of tomato paste, 1 tablespoon of worcestershire sauce, 1 tablespoon of balsamic vinegar, 3 tablespoons of all purpose flour and a big pinch of salt and black pepper into the skillet and mix until combined 
6 Add 1 1/2 cups of broth and stir until combined
7 Add 12 ounces of frozen peas and carrots, 8 ounces of drained sweet corn, 1/3 cup of finely chopped fresh parsley and the browned lamb and mix until everything is evenly distributed. Set aside for now. 
8 Place the peeled and cubed potatoes into a large pot of water over high heat. Boil for about 15 minutes or until fork tender and then drain. 
9 Return the pot to the stove, reduce the heat to medium and add 6 tablespoons of butter and 2 cloves of minced garlic. Cook for about 60 seconds or until the butter is fully melted and the garlic becomes fragrant. 
10 Add the drained potatoes along with 1/3 cup of heavy cream and a large pinch of salt and black pepper. Mash until smooth and add additional salt if necessary. 
11 Cover the lamb mixture with a thick layer of the mashed potatoes
12 Bake uncovered at 400 degrees for about 20 minutes or until the filling is bubbling and the potatoes are lightly golden at the edges
13 Enjoy with greens and crusty bread