Name: Shepherd's Pie with Lamb
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 9
Cuisine: British
Ingredients: 2 pounds Yukon gold potatoes, rinsed and scrubbed; 1 pound organic grass-fed lamb; 1 medium leek stalk, sliced into small pieces; 1/2 cup Spanish onion, coarsely chopped; 1 1/2 cup frozen petite peas, thawed; 4 carrots, coarsely chopped; 1/4 cup raw cashews; 1/2 cup water; 1/3 cup dry white wine; 1 pastured organic egg yolk; 2 tablespoons measure-for-measure gluten free flour; 2 teaspoons gluten free Worcestershire sauce; 1 tablespoon tomato paste; 1 tablespoon minced garlic; 1 tablespoon fresh thyme; Unrefined sea salt and black pepper, to taste; 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided

Shepherd’s Pie with Lamb

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Filled with veggies, meat, healthy fats, and whole grains, this Shepherd’s Pie with Lamb is a complete meal! No sides required.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 9 1x

Ingredients

2 pounds Yukon gold potatoes, rinsed and scrubbed
1 pound organic grass-fed lamb
1 medium leek stalk, sliced into small pieces
1/2 cup Spanish onion, coarsely chopped
1 1/2 cup frozen petite peas, thawed
4 carrots, coarsely chopped
1/4 cup raw cashews
1/2 cup water
1/3 cup dry white wine
1 pastured organic egg yolk
2 tablespoons measure-for-measure gluten free flour
2 teaspoons gluten free Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon minced garlic
1 tablespoon fresh thyme
Unrefined sea salt and black pepper, to taste
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided

Cook Mode Prevent your screen from going dark

Notes

Begin by bringing a large pot of salted water to a boil. Add the potatoes and boil for 15 minutes, or until fork tender.
Drain the potatoes, and place them back in the pot. Set aside.
Place the cashews, water, and egg yolk in a high-speed blender, and process for 1 minute, or until smooth and creamy.
Place potatoes, alongside cashew mixture in a large bowl. Use electric mixer to mash potatoes, and combine with cashew mixture into a smooth consistency. Season with salt to taste. Set aside.
Place the leeks, carrots, and onions in a food processor to shred. Set aside.
In a large skillet, heat enough extra virgin olive or avocado oil to cover the bottom of the pan with a thin layer.
Add the leeks, onion, carrots, and garlic. Sauté for 4-5 minutes, or until veggies soften.
Add the peas and thyme, and cook for 1 more minutes.
Add the ground lamb, and mash with a spatula, or Mix ‘N Chop. Stir in with veggies.
Cook for 5-6 minutes, or until lamb is cooked through.
Add the gluten free flour to the lamb and veggies mixture, and stir to combine.
In a separate small bowl, mix wine, Worchestershire, and tomato paste. Pour liquid mixture into lamb and veggie mix, and stir. Cook for 3-4 minutes.
Preheat the oven on broil.
Spread the meat mixture evenly on the bottom of a 9 x 13-inch casserole dish. Spoon the potatoes over the meat, and smooth with the back of a spoon.
Brush the potatoes lightly with oil. Broil 6-8 inches from the heat, for 3-6 minutes, or until potatoes are lightly browned (keeping a close eye to ensure the potatoes do not burn (this can happen very quickly).
Remove the pie from the oven, and allow to cool for 15 minutes or so before serving. Serve warm, and enjoy!

Find it online: https://cleancuisine.com/healthy-shepherds-pie/

Kitchen Favorites

Shepherd’s Pie with Lamb

Ingredients

Notes