The sterling standard for comfort food just got easier! Can be gluten-free.

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  • Preparation Time

    15 minutes

  • Cooking Time

    55 minutes

  • Difficulty Rating

    1

  • Health Level

    4

  • Serves

    6
By anro
Total Shares 0

Ingredients

    1. 12 oz. / 350 g minced/ground lamb
    2. 1 Tbsp. / 15 ml olive oil
    3. 1 onion, chopped
    4. 2 cloves fresh garlic, minced
    5. 1 carrot, chopped
    6. 4 tsp. / 2 dsp. / 10 g whole grain flour
    7. 1 Tbsp. / 15 ml tomato puree
    8. 2 tsp. / 1 dsp. / 10 ml Worcestershire sauce (preferably free of corn syrup)
    9. 1 cup / 250 ml lamb stock/broth
    10. 1 qt. / L water
    11. 4 potatoes, cubed
    12. 3 Tbsp. / 45 ml milk
    13. 2 Tbsp. / 30 g butter
Note:It is recommended to use organic pastured meat, butter, and milk.

Directions

    1. Preheat oven to 350°F / 180°C, fan 320°F/160°C, gas 4
    2. Warm olive oil in a lidded skillet over medium heat. Add garlic, onion, and carrot until browned
    3. Add mince and flour, and cook until lightly browned.
    4. Add tomato puree, Worcestershire sauce, and stock/broth, and blend well. Cover and simmer for 30 mins.
    5. Meanwhile, place the water in a 3-qt/L lidded pot. Place potato cubes in a steaming basket, and insert over the water. Cover and steam potatoes over high heat for 15 minutes until soft.
    6. Remove potatoes from basket and mash or whip with milk and butter.
    7. Put the lamb mixture into a baking dish and top evenly with the mashed potatoes.
    8. Bake for 20-25 minutes until golden-brown and bubbling.
Freezer-friendly. Serving size:2 cups / 350 g Exchanges per Serving: 2 Carb, 2 Protein, 1 Fat

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