One of my favorite recipes for a hearty dinner that invokes childhood memories of winter nights with my family. 

Enjoy this one. 

Organic Ingredients

For the Filling:

• 1 lb ground pasture-raised lamb
• 1 tbsp olive oil or ghee
• 1 small onion, diced
• 2 carrots, diced
• ½ cup peas (optional for strict Paleo, can substitute chopped green beans)
• 2 cloves garlic, minced
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp tomato paste
• ½ cup beef or bone broth
• 1 tbsp coconut aminos

For the Mashed Potato Topping:

• 2 lbs white potatoes, peeled and cubed
• 2 tbsp ghee or olive oil
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ cup coconut milk or bone broth (for creaminess)

Instructions

Step 1: Prepare the Mashed Potatoes

1. Bring a large pot of salted water to a boil. Add peeled, cubed potatoes and cook until fork-tender (about 15 minutes).
2. Drain well and return to the pot.
3. Add ghee, salt, pepper, and coconut milk (or bone broth). Mash until smooth and creamy. Set aside.

Step 2: Make the Filling

1. Heat a large skillet over medium heat and add olive oil or ghee.
2. Add diced onions and carrots, cooking until they soften (about 5 minutes).
3. Stir in minced garlic, ground lamb, salt, pepper, thyme, and rosemary. Cook until lamb is browned, breaking it up with a spoon (about 7 minutes).
4. Stir in tomato paste, beef broth, and coconut aminos. Simmer for 5 minutes to thicken.
5. Add peas (or green beans) and mix well. Remove from heat.

Step 3: Assemble & Bake

1. Preheat oven to 375°F (190°C).
2. Spread the lamb and vegetable filling evenly in a baking dish.
3. Top with the mashed potatoes, spreading evenly with a spatula.
4. Bake for 20-25 minutes, or until lightly golden.
5. Let cool slightly before serving.

Serving Suggestions

This version is rich, creamy, and comforting, perfect for a cozy meal. Pair with sautéed greens or a fresh salad for a complete, nourishing Paleo-friendly dish.

Enjoy! 🥔🍽