Gluten-Free Lamb Shepherd's Pie

Ingredients:

Mashed potatoes

• 6 medium Yukon Gold potatoes, peeled and cut into pieces
• 2 tbsp softened butter
• 1/3 cup cream
• 1 egg
• 1 tbsp. l. olive oil

Meat mixture

• 2 tbsp. l. olive oil
• 700 g of minced lamb
• Half a medium onion, peeled and chopped
• 4 cloves garlic, peeled and thinly sliced
• Half a large red bell pepper, chopped into pieces
• 2 cups champignons, cut into 4 pieces
• 1 cup carrots, peeled and chopped
• 1 teaspoon dried lavender
• 2 tsp dried rosemary
• 0.5 cups red wine
• 2 cups chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons of water

Preparation:

1. Boil the potatoes:

   
   Place a large pot filled with cold water over high heat. Add enough salt to make it taste like seawater. Add the potatoes. Bring to a boil, then reduce heat to medium. Simmer until the potatoes are easily pierced with a knife, 10-15 minutes.
   

2. Mash the potatoes:

   
   Drain the potatoes in a large colander and shake to remove all the water. Let the colander sit in the sink for 3-4 minutes to allow the potatoes to steam dry. If you have a potato masher or vegetable mill, strain the potatoes. Alternatively, you can press the potatoes through a fine-mesh sieve using the back of a ramekin or ladle.
   

3. Mashed potatoes:

   
   Return the potatoes to the pot they were boiled in. Stir in the softened butter. Add the cream, egg, and olive oil and mash with a silicone spatula until the potatoes are silky smooth.
   

4. Fry the minced meat:

   
   Place a large skillet over medium-high heat. Add olive oil, then add the ground lamb. Cook, stirring occasionally, until the meat is browned. Remove from the skillet and set aside.
   

5. Fry the vegetables:

   
   Add the onion and garlic to the pan you used to brown the lamb. Cook, stirring frequently, until the onion is soft and translucent, about 5 minutes. Add the bell pepper, mushrooms, and carrots and cook until the carrots are tender, about 5 minutes. Add the lavender and rosemary and cook until they release their aromas, about 1 minute. Transfer the lamb to the vegetable mixture and remove from the heat.
   

6. Sauce:

   
   Pour the red wine into the pan. Cook, stirring occasionally, until the wine has reduced by half. Add the chicken broth and bring to a boil. Mix the cornstarch with water until you have a thick paste. Once the chicken broth comes to a boil, pour in the paste and stir thoroughly. You will have a thick gravy.
   

7. Shepherd's Pie:

   
   Preheat the oven to broil. Transfer the vegetable and meat filling to a large pie dish. Top with mashed potatoes. Grill until the potatoes are golden brown, about 10 minutes.
   
   Serve immediately.