Mini shepherd’s pie pots + Paleo cook book giveaway
Recipe type: Winter
Serves: 4 - 6
  • 3 tbsp ghee
  • 1 brown onion, peeled and diced
  • 3 garlic cloves, crushed
  • 1kg (2.2Ib) grass-fed lamb mince
  • 2 medium carrots, peeled and diced
  • 2 cups (500ml) lamb stock (or a stock of your choice)
  • ½ cup (125ml) red wine (optional – or you can replace with stock)
  • 4 tbsp tomato paste
  • 1 cinnamon quill
  • ½ tsp allspice
  • 1 tsp salt
  • 2 bay leaves
  • 2 tsp arrowroot powder
  • 2 large orange sweet potatoes, peeled and chopped into small chunks
  1. Heat 1 tbsp. ghee over medium-high and sauté the onion and garlic until soft and translucent.
  2. Add the lamb mince and stir frequently until lightly browned on all sides (about 10 minutes).
  3. Add the carrot, stock, wine, tomato paste, spices, salt and bay leaves. Mix well and reduce to a low simmer. Cover and cook for 35 minutes, stirring occasionally.
  4. After 35 minutes, add 1tbsp ghee and the arrowroot powder. Mix through for a minute until slightly thickened. Cook for a further few minutes uncovered and turn the heat off.
  5. Place sweet potato in a saucepan and cover with water. Bring to the boil and cook for 15-20 minutes until soft.
  6. Drain well and mash with 1 tbsp. ghee and salt to taste.
  7. Heat the oven to 200°C/390°F.
  8. Spoon the lamb mixture into the bottom of small ovenproof ramekins, filling them about ¾ full. Spread the mash on top of the lamb to fill the dishes and scrape with a fork to rough up the top surface.
  9. Bake for 10-15 minutes, and then place under a hot grill for 5 minutes to toast the top of the potato.
Recipe by Planning With Kids at