1 1/2 lbs. lean ground lamb (preferably pasture raised)

4 medium russet potatoes (cubed, boiled & mashed)

2 large sweet potatoes (cubes, boiled & mashed)

1 red onion (chopped)

2 garlic cloves (sliced)

1 cup beef broth

2 tbsp. butter

3 tbsp. all purpose flour (preferably organic)

1 tsp. sea salt

1 tsp. oregano

1/2 tsp. black pepper

chives (a few chopped)

paprika, for sprinkling on top

1/4 cup of smoked mozzarella cheese (shredded) *or cheese of preference*

3 tbsp. sour cream

2 cups frozen peas & carrots

*you can also add corn niblets, if you prefer

2 tbsp. extra virgin olive oil



Preheat oven to 375 degrees F.

In a large pot, boil the potatoes in salted water till tender, about 30 minutes.  Drain and add 3 tbsp. sour cream and a bit of salt, mash well till smooth.  Put aside

In a large skillet, heat up the oil and add the onion, cooking for a few minutes, then add the ground lamb, season with salt, pepper and oregano, now add the garlic and keep breaking up the meat until browned.  Add the peas & carrots and stir and cook until the vegetables are tender (about 5 minutes).  Put aside

In a small saucepan, now you can make the gravy for the meat mixture, heat up the butter and flour on low heat, whisking for 1 minute, then add the beef broth and whisk until thickened for a few minutes.  Add this gravy to the meat mixture.

Now you are ready to assemble everything.

In a 9 x 13 baking dish, add your meat and vegetable mixture first, then spoon over the mashed potato mixture carefully and smoothing it over the meat mixture with a spatula, making sure to cover the entire dish.

Top with mozzarella, chives and sprinkled paprika on top.

Cover with foil for about 30 – 40 minutes.

Remove foil and let sit in the oven while turned off for about 20 minutes, if you have the extra time.

Serve Hot!