Public recipe with member extras
Camel Milk Shepherd's Pie
A ground lamb filling topped with camel milk mashed potatoes for a classic comfort bake.
Beef & Lamb Mains · Cozy Weeknight Dinners · Sunday Comfort Food
What you need
Ingredients
- 2 lbs Russet Potatoes, peeled and quartered
- 1/2 cup Camel Milk, warmed
- 3 tbsp Butter
- 1 lb Ground Lamb
- 1 Onion, chopped
- 2 Carrots, diced
- 1 cup Beef Stock
- 1 tbsp Tomato Paste
- 1 tsp Fresh Rosemary
Method
Instructions
- Boil the potatoes until fork-tender, about 15 to 18 minutes. Drain well.
- Mash the potatoes with the warmed camel milk and butter until smooth.
- Brown the ground lamb with the onion and carrots, about 8 minutes.
- Stir in the stock, tomato paste, and rosemary, and simmer 10 minutes.
- Spread the lamb mixture in a baking dish, top with mashed potatoes, and broil 3 to 5 minutes until golden.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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