1) Heat oven to 375(.

2) Heat nonstick skillet over medium-high heat. Add ground lamb, mushrooms, & garlic; cook, breaking up the lamb with wooden spoon, for 8 minutes or until the lamb is no longer pink. Drain mixture and return to skillet.

3) Stir in green onion, thyme, sage & frozen vegetables into lamb mixture in the skillet; cook stirring occasionally, over medium-high heat for 5 minutes. Stir in gravy & steak sauce, season with salt & pepper, simmer for 5 min.

4) Prepare potatoes as instructed on package. Mix together potatoes, chives and half of the lightly beaten egg in a medium bowl.

5) Spoon lamb mixture evenly into 1 1/2 baking/casserole dish. Spoon potatoes over mixture and spread evenly. Score potatoes in a criss/cross pattern with fork. Brush lightly with remaining egg, sprinkle with paprika.

6) Bake in oven for 30 minutes or until the filling is bubbly and the top is golden. Remove the casserole to wire rack and let stand for 10 to 15 minutes