3 small purple potatoes (or regular), very finely sliced
2 Tbs butter or ghee
⅓ C cream or coconut milk
splash of preferred oil (for frying onions and garlic)
1 clove garlic, minced
1 shallot or white onion, finely chopped
1 lb ground lamb (you could substitute ground beef)
8 sage leaves, finely chopped
2 corn cobs, use a sharp knife to shave off the kernels
½ delicata squash, seeds removed and cubed
4 small tomatoes, sliced
⅓ C finely shredded aged cheddar
1 tsp sea salt
generous amounts of fresh cracked pepper
Instructions
Preheat oven to 350F
Boil water and cook the red potatoes until they are really nice and soft.
Heat a skillet and add your oil, onions and garlic, cook until translucent, add ground lamb and sage, cover until lamb is fully cooked.
Drain water from the cooked potatoes, saving a few tablespoons worth. Add butter and cream with a generous amount of sea salt and cracked pepper, stir until smooth.
In a deep casserole dish (I used 8x12) add an even layer of cooked lamb, next add the corn, squash and tomatoes. Cover with mashed potatoes, pressing evenly into all the spaces. Top with a layer of sliced purple potatoes.
Bake at 350 for half an hour.
Add the cheese and broil for a few minutes until nice and golden.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/shepherds-harvest-pie/