Peel and chop the
into 1-inch cubes.
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)
Salt (to taste)
Puree until very smooth. Set aside.
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.
Lower the heat to medium low and discard all but 3 tablespoons of the rendered fat in the pot. Add in the
Celery (2 stalks)
Cremini Mushrooms (9 oz)
Cook until the carrots have softened, approximately 12-15 minutes, stirring occasionally.
Add in the
Garlic (6 cloves)
cook an additional 5-7 minutes.
Add in spicy
Hot Smoked Paprika (1 Tbsp)
Smoked Paprika (1 Tbsp)
Onion Powder (1 tsp)
Salt and Pepper (to taste)
, stir to coat and toast the spices for 60 seconds.
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.
Preheat the oven to 400 degrees F (200 degrees C).
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.
Bake at 400 degrees F (200 degrees C) approximately 20-25 minutes or until yams are golden brown.
Remove Shepherd's Pie from oven and let cool 10-15 minutes before serving. Enjoy!