• Preheat the oven to 400°F.

Make the Mashed Potatoes:

• In a large pot, add the potatoes. Add water until the potatoes are covered by 1-inch. Cover and cook over medium-high heat. Once the water is boiling, cook for 12 to 14 minutes, or until the potatoes are fork tender. Turn off the heat and drain.
• Using a ricer, rice the potatoes directly back into the pot. You can mash them by hand if you don’t have a ricer. The ricer helps get potatoes extra creamy!
• To the potatoes, add the salt, pepper, butter, creme fraiche, milk, and chives. Mash or stir until very creamy and smooth. Do not overmix! Set aside.

Make the Meat Filling:

• While the potatoes are boiling, start your filling. In a large, oven-safe skillet, add the olive oil and heat over medium. Once hot, add the onions, carrots, and garlic. Stir to combine and cook, until the onions and carrots begin to soften, 7 to 9 minutes.
• Once the veggies are soft, add the lamb and beef. Use the back of a wooden spoon to break up the meat. Cook, stirring occasionally, until the meat is browned and cooked through, about 10 minutes.
• Drain off the excess grease and return to the pan. Add the salt, thyme, and tomato paste. Stir to combine and cook for 1 minute. Add the coconut aminos and white wine, scraping the bottom of the pan to deglaze. Cook for 2 minutes, until the liquid has reduced by half. Add in the beef broth and frozen peas, stir, and cook for an additional 2 minutes, just until the mixture is simmering. Remove from the heat.

Assemble the Shepherd's Pie:

• Dollop the mashed potatoes on top of the meat filling, spreading it out into an even layer using the back of a spoon.
• Transfer to the middle rack of the oven and bake for 27 to 30 minutes, or until the potatoes are slightly golden and the filling is bubbly.

Cool and Serve:

• Remove from the oven and allow to cool for at least 20 minutes before scooping into bowls. Serve with a sprinkle of fresh chives.