Sometimes you just need comfort food. This paleo-friendly shepherd's pie is a breeze to make and is incredibly satisfying and comforting. It features hearty, winter root vegetables but you could easily swap them with your families favorites or try topping it with mashed cauliflower for something a little lighter.
Makes 8 Servings
For the Potatoes:
4 white or orange sweet potatoes, diced
1/4 cup of butter or ghee
1/4 cup unsweetened almond milk salt and pepper, to taste
For the Filling:
2 tbsp coconut oil
1 leek, thinly sliced
2 carrots, peeled and diced
1 small parsnip, peeled and diced
3 stalks of celery, diced
2 garlic cloves, minced
1 1/2 lbs ground lamb
1 tsp salt
1/2 tsp ground pepper
2 tsp tapioca starch
2 tsp tomato paste
1 cup chicken broth
2 tsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
In a large saucepan, boil the potatoes until they are tender (about 10 minutes). Mash the potatoes together with the butter, milk, salt and pepper until they are fluffy. Set aside.
Preheat the oven to 400 degrees.
Add the coconut oil to a 10-inch cast iron pan over medium heat. Add the leek, carrots and parsnip and saute for 3 to 4 minutes. Add the garlic and stir. Add ground lamb, salt, and pepper then cook until browned, about 3 minutes. Sprinkle the meat with tapioca flour and toss to coat. Cook for another minute. Add the tomato paste, chicken broth, rosemary, thyme and stir to combine. Bring the mixture to a boil, reduce heat and simmer on low for 10 minutes or until the sauce has thickened.
Top the meat mixture with the mashed potatoes starting around the edge and spreading inward to prevent the mixture from boiling over.
Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
Remove to a cooling rack for at least 15 minutes before serving.