Shepherd's Pie

Shepherd’s Pie

-1 lb grass fed lamb 

-1 small/medium onion

-5 cloves of garlic 

-1/2 cup diced celery

-1/2 cup diced carrot

-1`/2 cup peas

-1/2-3/4th cup strained tomatoes

-1 TSBP fresh rosemary

-1 TBSP fresh thyme

-1.5-2 tsp salt

-1 TBSP ghee, coconut, or olive oil.

-1 tsp arrowroot powder (technically optional) 

-chopped parsley for garnish 

For the Potato layer

-5 cups potatoes (you can do sweet potato, yukon gold, or a combo of the two! I’ve even added in some parsnips before!)

-ghee or butter (4 TBSP) 

-splash of broth (optional if potatoes seem dry)

-Salt and pepper to taste.

First preheat your oven to 400 degrees. Then peel potatoes and boil until totally soft. Drain and then put back into pot. Season with salt, ghee, and mash until fully incorporated. Then set aside.

In a large skillet, sauté onion, celery, carrot, and garlic in some ghee (or your fat of choice). After a couple of minutes (or until veggies are slightly tender), throw in your ground lamb and cook until no longer pink. Season with 1 tsp of salt. Then add in tomato sauce. chopped fresh herbs and remaining salt. I like to cover for a couple of minutes and then add in peas. Before transferring to an 8x8 dish, sprinkle in 1 tsp of arrowroot powder to the lamb and mix through. Pour into baking dish and cover with mashed potatoes. I liked to add a little bit of ghee over top then throw into oven for 25-30 minutes at 400 degrees and then broil for a couple of minutes. Enjoy!