Shepherd's Pie

This recipe is one of Bryce's favorites.  

• 2 lb. grass fed ground lamb
• 6 large yellow potatoes, cubed
• 5 large carrots, chopped
• 1 onion, chopped
• 1/2 cup sour cream
  
• 1/2 cup shredded Cheddar cheese
• 1 tbsp. olive oil
• 2 tbsp. GF flour
• 2 tbsp. ketchup
• 3/4 cup beef, chicken or turkey broth
• salt, pepper & garlic powder to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. When using yellow potato varieties, I do not peel them, there is so much goodness in and under the peels! Drain and mash. Mix in sour cream, 1/2 of the finely chopped onion, and 1/4 cup of shredded cheese. Season with salt, pepper & garlic powder to taste; set aside.

While boiling potatoes bring a medium pot of salted water to a boil, add carrots and cook until tender, about 15 minutes. Drain, mash, and set aside.

Preheat oven to 375 F. Heat oil in a large frying pan and add the rest of the onion and cook until tender. Add ground lamb and cook until well browned. Pour off excess fat, then stir in flour and cook one minute. Add ketchup and broth. Bring to a boil; reduce heat and simmer for 5 minutes. Spread the ground lamb in an even layer on the bottom of a deep sided 9 x 13 dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining cheddar cheese. Bake in the preheated oven for 15 minutes or until golden brown.

You can sub other ground meats such as ground round, ground turkey or pork but we LOVE the traditional Irish recipe with lamb!