1. Mince the garlic cloves and dice the onion, carrots, peas and celery. Fry in a large pan.
2. After tossing for a minute, add the lamb mince with balsamic vinegar, a sprinkle of mixed herb seasoning, the beef bouillon cube, rosemary and bay leaves. Pour in the beef stock and season adequately with salt and pepper.
3. To thicken the mixture, Evelyn then adds in her tomato paste, flour and soy sauce. She then incorporates this thoroughly.
4. For the potato layer, boil the potatoes and add in butter, cream and salt to mash. Note: Evelyn opts for cream for a bulkier result, however, milk can also be used.
5. In a lined rectangular pan, first add the lamb mixture. Once level, add the potato mixture on top. As a point of difference, Evelyn ran out of potatoes and improvised using potato gems. She then sprinkled a generous layer of parmesan on top.
6. Bake for 30 minutes or until deep golden on top and bubbling on the edges. Let cool before serving.