I’d say it was hard to believe it’s already April, but this heat in Southern California makes me feel like it’s already May! 😉 Easter is only a few days away, so I thought I’d share a lamb recipe I recently made. It’s one of those super-comfort kind of foods that’s even better the next day. By the way, this dish is paleo! So, hooray for that!
But before I delve into this recipe, I wanted to thank all of you who’ve kept me writing. I noticed I have 300 people following my blog on Facebook, and nearly 28,000 views on the blog page itself. Holy cow! How cool are all of you?! Thank you from the bottom of my heart! ❤
Now, on to the food! Whether this recipe is used for Easter, or just sometime this year… I’m pretty sure you’re going to like it.
And, because it’s Paleo, you won’t get that “way too full for your own good” kind of feeling. Yessss!
Paleo Lamb Pie
1½ teaspoons coconut oil
3 Tablespoons fresh chopped garlic
1 pound ground lamb
1 cup chopped green onions
1 cup diced carrots
2 stalks chopped celery
1½ teaspoons rosemary
1 teaspoon thyme
2 cups canned diced tomatoes
2 tablespoons balsamic vinegar
3 cups mashed potatoes* (recipe below) – this is a great use for leftover potatoes!
Preheat oven to 350°.
Heat oil in a large skillet over medium heat. Add garlic and stir periodically making sure the garlic does not burn. Add the meat and cook until browned. Transfer lamb mixture to a covered bowl.
Add onions, carrots, celery, rosemary, and thyme to pan.
Cook until veggies are just over half-softened. Add lamb mixture and stir in tomatoes. Mix in balsamic and continue to cook, stirring now and then, until mixture comes to a simmer.
Pour cooked ingredients into a 9×13″ glass baking pan. Top with mashed potatoes and make sure to seal any edges. Using a fork, try to make as many ridges in the potatoes. Bake for 20 to 30 minutes until the potatoes have lovely crispy browned tops.
6 medium russet potatoes
1½ Tablespoon butter
2 Tablespoon plain greek yogurt
2-3 Tablespoons milk
salt & pepper to taste
Peel, chop and boil potatoes until they are fork-tender. Drain. Add remaining ingredients to taste. Add more milk if needed. Because of variances in potato size, measure out 3 cups’ worth for this recipe.