GF/DF Shepherd’s Pie

Recipe compiled from Acme Farms and Kitchen

1/5 lb Yukon gold potatoes

almond milk + butter or ghee for making mashed potatoes

1 tsp olive oil

1 onion, finely diced

2-3 carrots, diced

1/2 bunch garlic greens, chopped

1/2 tsp dried thyme

salt

1 lb ground lamb

1 bunch collard greens, stems removed, leaves coarsely chopped

1 tsp butter or ghee

1 tsp arrowroot, dissolved in a little water ( I used corn starch)

1 cup water

Preheat oven to 350

Peel and cube potatoes. Place in a pot and cover with several inches of water. Bring to a boil, then simmer until potatoes are tender, about 10 minutes for 1″ cubes. Drain and mash with butter and ghee, milk and salt. Set aside.

Heat oil in skilled over medium heat. Add onions, carrots, thyme and 1/2 tsp salt. Toss to coat. Cover and cook 8-10 minutes or until carrots are tender. Add lamb and an additional 1/2 tsp of salt and cook breaking meat apart with a spoon. When lamb is cooked through add the collard greens and garlic greens, cook until collard begin to wilt, about 5 minutes. Add water and bring to a boil. Stir in the arrowroot (or corn starch) mixture and butter or ghee then simmer until mixture is thickened.

Pour meat mixture in a pie plate or casserole dish. Top with spoonfuls of mashed potatoes and bake 20-25 minutes or until top is golden brown and filling is bubbling. Let rest for a few minutes before serving.