Prepare the ingredients as listed.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a bowl, mix the flour, sugar, baking soda, baking powder, salt, and softened butter. Stir in the buttermilk and egg until just combined.

Turn the dough out onto a lightly floured surface, knead briefly, shape into a round, and place on the prepared baking sheet. Cut an “X” into the top.

Bake for 30–40 minutes, brushing intermittently with melted butter for a golden top. Check for doneness after 30 minutes. While baking, begin preparing the shepherd’s pie.

Bring a pot of salted water to a boil, add the potatoes, and cook until fork-tender. Drain and set aside.

Heat the olive oil in a skillet over medium heat. Add the garlic and onion and sauté until softened.

Add the ground beef and cook, breaking it up, until browned. Stir in the flour and cook briefly.

Add the beef broth, corn, peas, ground sage, and fresh thyme. Season with salt and black pepper to taste and simmer until thickened.

Melt the butter and stir in the heavy cream. Mash the potatoes, gradually incorporating the butter and cream mixture, and season with salt and black pepper to taste.

Transfer the beef mixture to an oven-safe dish and spread the mashed potatoes evenly on top.

Broil until the potato topping is lightly golden.

Serve the shepherd’s pie with soda bread and milk.