Mini Shepherd’s Pie Pots

These little pots are an easy way to prepare a family meal or the perfect work lunch ahead of time. Without the usual floury thickeners or packaged seasonings, this Shepherd’s Pie is gluten-free and a great source of clean protein and complex carbohydrates – a perfect combination to refuel after a big ride!

This recipe is quick to make, and can be baked in small ramekins (pictured) or alternatively, a large baking dish.

The recipe calls for a lamb mince – but you can mix up the flavours by using beef, chicken or a vegetable ragout. When sourcing your ingredients, try to vote with your dollar and purchase high quality, grass-fed mince and organic vegetables.

Ingredients (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) beef stock

1/2 cup (125ml) red wine

4 tbsp tomato paste

1 cinnamon quill

1/2 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 3/4 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.

 

Thanks to Lizzy Marsh for the recipe; check her out at lizzymarsh.com or @lizzyjmarsh