AIP Shepherd’s Pie
"This shepherd’s pie uses mashed sweet potatoes to replace the traditional white potato topping. The sweet potatoes add a lovely color and sweet flavor. If you’d like, you can make and assemble this pie ahead of time – just pop it in the oven when you’re ready. Shepherd’s pie is a savory pie featuring lamb or mutton. Assorted vegetables such as celery, carrots or peas mingle in an onion-laced gravy, and the whole pile is topped with mashed potatoes. The dish is thought to have originated in Scotland and Northern England. Early varieties of shepherd’s pie may have featured a pastry topping instead of potatoes."
NotesNUTRITION
Calories: 674 Sugar: 7 g Fat: 47 g Carbohydrates: 32 g Fiber: 5 g Protein: 31 g
All nutritional data are estimated and based on per serving amounts.
Yields4
Preparation Time15 min
Cooking Time1 hr
Ingredients
- 2 Tablespoons (30 ml) avocado oil
- 24 oz ground lamb (710 g)
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 2 large carrot, peeled and finely chopped
- 2 celery stalk, finely chopped
- 1 large sprig rosemary, leaves picked and finely chopped
- 2 cups (480 ml) beef or lamb stock
- 2 medium sweet potatoes (4 small sweet potatoes)
- Salt
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Preheat oven to 400 F (200 C).
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Place sweet potatoes into the oven and roast until soft (approx. 40 minutes).
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Meanwhile, add avocado oil to a large pot and cook the ground lamb until browned.
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Then add in the onion, garlic, carrot, celery, and rosemary.
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Cook for 15 minutes and then add in the beef stock. Season with salt to taste.
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Simmer for 40 minutes until the liquid gets cooked down.