Sautéed lamb, veggies and garlic soaked in chicken broth and covered in a savory baked mashed-potato crust—what doesn’t this recipe have? While shepherd’s pie is typically made with ground beef, this version is just as comforting (if not more) than the traditional recipe you’re familiar with. Don’t wait until the holidays to break out this recipe. It’s the ultimate gourmet paleo dish!
Ingredients
Potato crust
1-1/2 lbs. russet potatoes
1 egg yolk
1/4 cup full-fat coconut milk
2 oz. ghee
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
Filling
1-1/2 lb. lamb
1 cup chopped yellow onion
3 carrots, peeled & diced
2 cloves garlic, minced
2/3 cup peas
1/2 tsp. ground black pepper
2 Tbsp. almond flour
2 tsp. tomato paste
1 cup chicken broth
1 tsp. coconut aminos
2/3 tsp. dried rosemary
2/2 tsp. dried thyme
2 Tbsp. olive oil
1 tsp. kosher salt
Directions
- Peel potatoes and boil in saucepan. While boiling, preheat oven to 400 degrees F.
- Once tender; drain potatoes in colander. Return potatoes to saucepan and mash. Mash or beat until smooth adding coconut milk and ghee gradually. Stir in salt, pepper and yolk until well combined. Set aside
- In large skillet, heat olive oil over medium-high heat for 2-3 minutes. Add onions and carrots and sauté until onions become translucent (about 3-4 minutes).
- Add lamb, salt and pepper and cook until browned all the way through. Add garlic and stir. Mix in almond flour.
- Add tomato paste, chicken broth, coconut aminos, rosemary, thyme and combine. Let broth come to a boil, then reduce heat to low and cover; simmer 10-12 minutes until sauce slightly thickens. Add peas.
- In a 7×11 glass baking dish, spread lamb mixture. Top with mashed potatoes creating an even, smooth layer. On middle rack, bake for 25 minutes or until potatoes begin to brown.