Ingredients

The following ingredients have 6 Servings
  • 1 lb lean ground lamb, or beef (450g)
  • 1 tbsp oil
  • 3 large carrots (medium dice)
  • 1 large onion (chopped)
  • 2 tbsp tomato paste
  • 1 tbsp Gluten Free Worcestershire sauce (omit for paleo/W30)
  • 2 cups gluten free beef stock (500ml)
  • 4 medium potatoes (peeled and cut into large chunks)
  • 2 tbsp butter (or vegan margarine for dairy-free, it's not paleo))
  • 2 tbsp arrowroot powder (or cornstarch if not paleo)
  • 1/2 cup shredded cheddar cheese - (optional)
  • salt to taste
  • pepper to taste

Instruction

  • Scroll up to watch the recipe video!
  • For Whole30 - omit the butter in the potatoes and do not add cheese, no Worcestershire sauce either. For Paleo omit the Worcestershire sauce and add butter and cheese if that works for you.
  • Heat the oil in a pan and add the onion and carrots and saute for a 3 - 4 minutes.
  • Add the ground lamb or ground beef and brown over a medium heat, stirring all the time, spoon off excess fat if necessary.
  • Add the tomato paste and Worcestershire sauce then cook for a few more minutes. Add the beef stock, bring to a simmer, then cover pan and cook for about 20 minutes.
  • Heat your oven to 350F
  • After 20 minutes uncover the pan and continue to cook for 20 more minutes.
  • Add two tablespoons of cornstarch or arrowroot (for paleo/w30) to a cup with a three tablespoons of cold water and mix well. Remove the pan from the heat and add half of the starch mixture to the meat, stirring to avoid lumps and give it a few minutes to thicken up, add the remainder if required.
  • While the meat is cooking boil the peeled potatoes in slightly salted water for 10-15 minutes until soft, do not overcook. Drain, then mash together with the butter.
  • Put the cooked meat mixture into an ovenproof dish then top it with the mashed potatoes - you may not need all the potatoes - and spread out with a fork, add shredded cheese on top if you like.
  • Place dish on a baking sheet and bake for 20-25 mins until the top is starting to colour and the meat gravy is starting to leak out around the edges.