Lebanese Sheppard’s Pie

This is a Middle Eastern dish that is similar to Sheppard’s pie. The main difference is the spice and pine nuts. It goes well with a simple salad, or any salad with lemon/olive oil dressing.

This is borderline Paleo/Primal, depending on who you ask 🙂

Ingredients:

Outer Layers-

3-4 lbs potatoes, peeled and cubed
filtered water or broth, enough to just cover
1 tsp. salt (if needed)
2 Tbs grass-fed butter, ghee, or coconut oil

Filling-

2 Tbs grass-fed butter, ghee, or coconut oil
¼ Cup pine nuts
1 lg. onion, minced
1 lb. ground lamb or beef
1 tsp. salt
1 tsp. all spice powder
Dash of fresh ground pepper (optional
¼ tsp cayenne pepper (option to add a little kick)

*To make this simple, you can layer each individual serving dish with mashed potato, and then top it with the meat filling. This will keep it simple.

*If you wish to bake it so that it becomes a bit firmer and slightly browned, follow the full instructions.

Instructions:

Place the potato, water (or broth), and salt (if needed) in a pot.
Bring to a boil and lower heat to medium-low. Cover and let simmer until tender, about 20 minutes.
When done, remove excess liquid if needed and add 2 Tbs. butter. Mash well and set aside.
Preheat oven to 375 F.
While the potato is cooking, melt the butter in a frying pan on medium-low heat.
Then add the pine nuts and stir constantly until golden.
Once golden color is achieved, remove with a slotted spoon to a bowl, leaving the butter in the frying pan. Set aside.
Add the minced onion to the frying pan with butter and sauté until turning golden.
Then add the meat, salt and spices.
Continue to cook until the meat is fully browned.
Add the pine nuts, mix, and remove from heat.