Shepards Pie With Fresh Greens

Ingredients

1 large onion, finely chopped

large (4 small) garlic cloves, finely chopped

500g lamb mince (can sub beef mince)

1.5 cups of lamb stock (or any bone broth)

1 teaspoon garlic powder

Optional - 2 tsp of LYG Gelatin Powder https://www.loveyagutsbox.com/products/grass-fed-gelatin

Optional - 6 drops of LYG Fulvic & Humic Concentrate https://www.loveyagutsbox.com/products/fulvic-humic-concentrate

1 medium white potato, skin on

300g sweet potato, skin on

1 medium carrot, finely chopped (or grated)

2 stalks of celery, finely chopped

1 tablespoon of buckwheat flour

100g cheese, grated (optional)

2 pinches of unrefined salt

100g butter

Method

1. In a large frying pan, melt half the butter, and sauté onion, garlic, carrot and celery until soft.
2. Add mince and cook, occasionally stirring, until starting to brown.
3. Add garlic powder, gelatin powder, bone broth, a pinch of salt and a good crack of pepper.
4. Reduce heat and simmer for about half an hour, stirring occasionally and allowing stock to reduce.
5. While this is simmering, dice potatoes and boil in water until tender.
6. Drain and mash potatoes, adding the rest of the butter and pinch of salt.
7. Take the mince mix off the heat and add buckwheat flour and fulvic & humic concentrate, stir until combined.
8. Spoon mince mix into an oven proof dish, top with mashed potatoes and grated cheese.
9. Pop in the oven or under the grill until cheese is golden