Shepard's Pie

Traditionally, this dish is with mashed potatoes on the top.  But when you cannot have potatoes or dairy, this one will do.  If you have other options than the coconut flour, please use it as coconut flour is a little on the gritty side.  I recommend either Better Batter All Purpose flour or Garbanzo Bean flour as thickeners.

Shepard’s Pie

1 T Olive Oil

2 lbs ground lamb

1 medium yellow onion, chopped into a medium dice

3 cloves garlic, minced

1 tsp fresh thyme

1 medium carrot, chopped into small dice

1T coconut flour

Sea Salt, finely ground to taste

Ground black pepper to taste

1/2 C beef or chicken stock

1 recipe mashed sweet potatoes

In a large skillet, heat up the olive oil to med high heat. Add lamb to the pan and start to brown the meat.  Season with sea salt and pepper to taste.  Add onion, thyme, and carrot to the pan about halfway through browning the meat.  When the meat is no longer pink, sprinkle the flour on top and cook for another minute.  Add stock to the pan.  Using a spatula, scrape the brown bits off the surface of the pan and mix with stock.  bring liquid to boil. Reduce heat to a simmer.  When the sauce has thickened, turn off heat and transfer skillet’s contents to a large baking dish.  Top the meat mixture with mashed sweet potatoes and bake in a 400 degree oven for 15 minutes or until potatoes begin to brown.  Remove from oven and let stand for 15-20 minutes before serving.