In a heavy-bottomed large pan or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add onion and carrot and saute for 6 minutes until tender. Add garlic and saute for about 30 seconds, add tomato paste, stir about, and saute for about 1 minute.

Turn up the heat and add the lamb and turkey/chicken, and fresh thyme. Cook until browned, about 6-8 more minutes, breaking up the meat with a spoon.

Add the Worcestershire, Guinness, and beef stock, and slowly simmer uncovered for about 45 minutes. Stirring occasionally. Add malt vinegar after the simmering time.

FOR THE MASH:

Preheat oven to 350°.

Add potatoes, garlic, and 1 teaspoon of salt to a large saucepan. Barely cover with cold water and heat to a boil. Reduce heat and cook until fork tender, about 25 minutes. Drain and return to stove.

Before adding buttermilk, mash the potatoes until smooth. Then add the remaining salt, the butter and buttermilk, and pepper. Taste it! Add more salt if needed. Then add the sliced green onions.

Transfer the meat mixture to an oven-proof baking dish and top with the mash/green onions. Bake for about 30 minutes until the top of the potatoes gets a little toasty brown. Sprinkle with parsley, serve, and enjoy!

Serves 4-6