Irish-Japanese Sushi Shepherd's Pie

1.Preheat your oven to 200°C (390°F).

2.Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

3.While the potatoes cook, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, garlic, and carrot, sautéing until softened, about 5 minutes.

4.Add the ground lamb to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 8 minutes.

5.Stir in the soy sauce, grated ginger, dried thyme, frozen peas, salt, and pepper. Cook for another 3-4 minutes to combine flavors. Remove from heat and set aside.

6.Drain the potatoes thoroughly and return them to the pot. Add butter, milk, and wasabi paste. Mash until smooth and creamy. Adjust seasoning with salt and pepper to taste.

7.Lightly oil a medium-sized ovenproof dish. Spread the cooked lamb mixture evenly at the bottom.

8.Top the lamb layer with the wasabi mashed potatoes, smoothing the surface with a spatula.

9.Bake in the preheated oven for 20 minutes or until the top is lightly golden and the filling is bubbling around the edges.

10.While the pie bakes, prepare the sashimi topping. In a small bowl, mix rice vinegar and sugar until dissolved. Toss the sashimi slices gently in the mixture and let marinate for 5 minutes.

11.Once the pie is baked, remove it from the oven and let it rest for 5 minutes.

12.Carefully arrange the marinated sashimi slices on top of the mashed potato crust.

13.Garnish with thin nori strips, finely chopped spring onions, and a sprinkle of toasted sesame seeds.

14.Serve immediately, enjoying the contrast of warm, hearty pie with fresh, cool sashimi on top.