Paleo Lamb and Kumara Shepherd's Pie with Cauliflower Mash

Ingredients

• 1000 g Ground Lamb
• 2 large Kumara (Sweet Potato)
• 1 large head Cauliflower
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 4 cloves Garlic
• 2 tablespoons Tomato Paste
• 1 cup Beef Broth
• 2 tablespoons Coconut Aminos
• 2 teaspoons Rosemary
• 2 teaspoons Thyme
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Ghee

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 180°C (about 175°C).
2. 2Peel and dice the kumara. Steam or boil until tender, about 20 minutes.
3. 3Steam or boil the cauliflower until very tender, about 15-20 minutes. Drain well and mash with ghee, salt, and pepper.
4. 4Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.
5. 5Add garlic and cook for another minute until fragrant.
6. 6Add ground lamb and cook, breaking it up with a spoon, until browned.
7. 7Stir in tomato paste, beef broth, coconut aminos, rosemary, thyme, salt, and pepper. Bring to a simmer and cook for 15 minutes.
8. 8Stir the cooked kumara into the lamb mixture. Top with the cauliflower mash, spreading it evenly.
9. 9Bake in the preheated oven for 20-25 minutes, or until the topping is lightly golden brown.
10. 10Let cool slightly before serving.

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