GET — On the App Store
lean ground lamb, or beef (450g)
large carrots (medium dice)
large onion (chopped)
Gluten Free Worcestershire sauce (omit for paleo/W30)
gluten free beef stock (500ml)
medium potatoes (peeled and cut into large chunks)
butter (or vegan margarine for dairy-free, it's not paleo))
arrowroot powder (or cornstarch if not paleo)
shredded cheddar cheese - (optional)
Heat the oil in a pan and add the onion and carrots and gently saute for a 3 - 4 minutes.
Add the lamb or beef and brown over a medium heat, stirring all the time, spoon off excess fat if necessary.
Add the tomato purée and Worcestershire sauce if using it, then fry for a couple more minutes. Add the beef stock, bring to a simmer, then cover pan and cook for about 20 minutes.
Heat the oven to 350F.
After 20 minutes uncover the pan and continue to cook for 20 more minutes.
While the meat is cooking, boil the peeled potatoes in slightly salted water for 10-15 minutes until soft, but not soggy. Drain, then mash together with the butter.
If after reducing the cooking liquid you think it's too runny to add to the baking dish you can add some arrowroot starch to thicken, cornstarch works too (it's gluten free) but of course that's not Paleo.
Add two tablespoons of arrowroot to a cup with a 3-4 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 more if you need to.
Put the cooked meat mixture into an ovenproof dish over with the mashed 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.
Kayti Young • 2019-03-13