Cooking Instructions
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Step 1
Peel and chop the
Yams (3)
into 1-inch cubes.
Step 2
Bring a large pot of water to a boil. Season with a pinch of
Salt (to taste)
and add in the cubes of yam. Cook until fork tender, approx 12-15 minutes. Using a slotted spoon, transfer the yams to a food processor along with
Ghee (1 1/2 Tbsp)
and
Salt (to taste)
.
Step 3
Puree until very smooth. Set aside.
Step 4
Heat a large Dutch Oven or heavy-bottomed stock-pot over medium-high heat. Drizzle
Avocado Oil (1/2 Tbsp)
and add in the
Ground Lamb (2 lb)
and cook until browned. Using a slotted spoon, transfer the lamb to a bowl and set aside.
Step 5
Lower the heat to medium low and discard all but 3 tablespoons of the rendered fat in the pot. Add in the
Onion (1)
,
Carrot (1)
,
Celery (2 stalks)
, and
Cremini Mushrooms (2 1/2 cups)
.
Step 6
Cook until the carrots have softened, approximately 12-15 minutes, stirring occasionally.
Step 7
Add in the
Zucchini (1)
and
Garlic (6 cloves)
cook an additional 5-7 minutes.
Step 8
Add in spicy
Hot Smoked Paprika (1 Tbsp)
,
Smoked Paprika (1 Tbsp)
,
Onion Powder (1 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
, stir to coat and toast the spices for 60 seconds.
Step 9
Add the browned lamb back to the pot along with the
Chicken Stock (2 cups)
and cremini mushroom. Bring everything to a steady simmer and allow the liquid to reduce by half.
Step 10
Preheat the oven to 400 degrees F (200 degrees C).
Step 11
Meanwhile, spoon the meat mixture into a shallow baking dish or casserole and spread mashed yams overtop. Place the baking dish onto baking sheet to catch any spillover from the juices.
Step 12
Bake at 400 degrees F (200 degrees C) approximately 20-25 minutes or until yams are golden brown.
Step 13
Remove Shepherd's Pie from oven and let cool 10-15 minutes before serving. Enjoy!
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