Braised Lamb and Mushroom Shepherds Pie

BRAISED LAMB AND WILD 

MUSHROOMS SHEPHERD’S PIE

Yield: Serves 4



INGREDIENTS
The bottom layer:

2 cups leftover braised lamb
3/4 cup cooking liquid from leftover braised lamb (or bone broth)

The middle layer
2 cups dried mixed wild mushrooms
2 cups fresh sliced button mushrooms
3-4 tbsp ghee (Ghee is melted butter with the milk solids water and water removed.)
Generous sprinkle of Himalayan salt
Generous sprinkle of freshly ground black pepper

The top layer
1 large head cauliflower, arranged into florets
3 tbsp ghee
1/2 tsp Himalayan salt
1/2 tsp black pepper
2 tbsp tapioca starch
2 tbsp coconut flour

INSTRUCTIONS
Preheat your oven to 375F.

Rehydrate the dried mushrooms per the instructions on the package and then drain well. 

With your fingers, tear the leftover lamb into bite size chunks and arrange the meat at the bottom of a baking dish. 

Add the cooking liquid and some or all of the vegetables that were at the bottom of the pan to a food processor or blender and process until smooth; pour ¾ cup of that sauce over the meat. If you didn’t have any of that cooking liquid left, you could simply use some bone or meat broth. It won’t be quite as thick, but if you wanted to thicken it up a bit, you could add a couple of tablespoons of tapioca starch. 

Add 3 to 4 tablespoons of ghee to a heavy skillet (preferably cast iron) set over medium-high heat. When the pan is hot enough, add the mushrooms and sauté them until they turn a beautiful golden color, about 5 minutes. 

Arrange the mushrooms on top of the meat. 

Steam the cauliflower until fork tender, about 8 to 10 minutes. Transfer to the bowl of your food processor or high speed blender , add ghee, salt, pepper, tapioca starch and coconut flour and process, stopping to scrape the sides as needed, until a smooth and silky consistency is achieved.
Pour the cauliflower mash over the mushrooms and delicately spread it all the way to the edge of your dish.

Put your Shepherd’s Pie in the oven and bake for about 35-40 minutes, or until the top turns slightly golden.

Drizzle with additional extra-virgin olive oil and garnish with chopped fresh herbs if desired and serve.