- ½ cup raw cashews
- ½ teaspoon unrefined sea salt (plus more to taste)
- 2 pounds organic Yukon Gold or Russet potatoes (unpeeled and cubed)
- 1 medium leek stalk (cleaned and sliced into thin rounds)
- ½ yellow onion (chopped)
- 4 carrots (chopped)
- 1 tablespoon plus 1 teaspoon extra virgin olive oil (divided)
- 2 tablespoons fresh thyme
- 1 ¼ pounds ground pastured lamb
- 2 tablespoons spelt flour or white whole wheat flour (or regular whole wheat)
- 2 teaspoons organic Worcestershire sauce (such as Annie’s Naturals)
- 2 tablespoons tomato paste (plus more to taste)
- 1/3 cup red wine
- 1 1/2 cups frozen petite peas