Shepherd's & Cottage Pie

• 2 lbs. Lick Skillet Farm grass-finished ground lamb (traditional) or beef
• 2 to 3 TBS healthy fat (beef tallow, pork lard or grass-fed butter)
• 3 large carrots, chopped
• 1 large white onion, chopped
• 1 TBS tomato paste
• 1/2 lb. (8 ounces) fresh white mushrooms, sliced
• 1 cup beef stock
• ½ tsp thyme
• ½ tsp marjoram
• Sea salt (to taste)
• Freshly ground black pepper (to taste)
• 1 TBS arrowroot powder (or cornstarch)
• 2 TBS cold water
• 3 cups white potatoes
• Butter or ghee to taste
• Broth or milk
• Paprika

Directions

Preheat oven to 350 degrees.

In a large Dutch oven, heat 2 TBS of good fat over medium heat. Add onions and carrots; reduce heat, cover, and cook for about five minutes, or until the vegetables are tender. Add the ground meat and mushrooms; cook with the onions and carrots until the ground meat is no longer pink and the mushrooms are tender. Add the tomato paste, beef stock, thyme and marjoram and bring to a simmer.  Season with salt and pepper to taste.

In a separate bowl, whisk the arrowroot powder into the cold water until the powder is dissolved. Add to the Dutch oven and stir in to slightly thicken the meat mixture.

Meanwhile, cook the potatoes in water on a low boil until tender. Add butter (or ghee) and broth (or milk) as needed to achieve a spreadable consistency.

Lightly butter a 2-quart baking dish. Place the cooked meat and vegetable mixture into the baking dish. Top with the potato mixture, taking care to spread evenly and seal to the edges. Sprinkle with paprika and few dollops of butter.

Bake at 375 for about 30 minutes or until bubbly and the potatoes are just slightly golden.

Serves 4-6.