Sloppy Shepherd’s Pie

Think of it as Sloppy Joe meets the classic hearty dish. No need to peel the potatoes! They are made to be purposefully sticky, blending the layers together as you scoop the dish out onto hungry plates. 

Mash:

Ingredients

• 5 large red potatoes
• 5 tbsp. butter, ghee or coconut oil
• 3 tbsp. half and half
• 1 tsp. garlic powder
• 1/2 tsp. sea salt
• 1/2 tsp. pepper
• a pinch of paprika

Filling:

Ingredients

• 1 lb. lamb, beef, or both
• 1/2 cup fresh carrots, finely chopped
• 1/2 cup onion, finely chopped
• 3/4 c. corn
• 1/2 cup green peas
• 4 cloves garlic
• 3/4 tsp. sea salt
• 1 tsp. pepper
• 1/4 tsp. garlic powder
• 2 tbsp. + 1 tsp. Worcestershire sauce
• 1 tsp. fresh thyme, minced

Instructions

1. Chop potatoes and add to a large pot of generously salted cold water.
2. Bring to a boil, then simmer until very tender.
3. Drain the water out, then add the potatoes back into the pot along with the remaining mash ingredients.
4. Blend until there are no lumps, set aside. 

Next

1. Preheat oven to 350°F.
2. In a large pan add in the carrots and onion, sauce until they start to brown then add in the remaining filling ingredients.
3. Simmer on low/medium until cooked then place in a small casserole dish.
4. Add the mash on top.
5. Bake for 25 minutes then broil for one minute.