Shepherd's Pie

**Not gluten free?? Use regular flour
**Not Dairy Free?? Use butter instead of olive oil
**Grain Free?? Leave out flour
**Paleo?? Use homemade broth and top with Mashed Cauliflower instead of potatoes

Serves: 4

Ingredients:

2 lbs potatoes (4-6 medium sized potatoes)
2 Tbs olive oil + 1 Tbs olive oil + 2 Tbs olive oil
1/2 cup chicken broth
1 tsp sea salt
1/2 tsp black pepper
2 lbs ground beef or lamb
1 carrot, chopped
1 onion, chopped
2 Tbs gluten free flour
1 cup beef broth
2 tsp Worcestershire sauce
1/2 cup peas
1 tsp paprika
2 Tbs parsley

Directions:

1. Boil a large pot of water
2. Peel and cut potatoes into small pieces
3. When water boils put potatoes in pot, leave on high flame and boil for 10-15 minutes until potatoes are soft
4. Drain potatoes and return to pot
5. Add 2 Tbs olive oil and chicken broth to potatoes and mash until smooth, set aside
6. In a large skillet on medium heat 1 Tbs olive oil and add meat, salt and pepper, cook meat until completely browned, stirring occasionally
7. Add carrot and onion to meat, cook with meat about 5 minutes
8. In another skillet over medium/low heat mix together 2 Tbs olive oil and flour and cook for 2 minutes
9. Add beef broth and Worcestershire sauce to flour mixture and cook for one more minute (to make a gravy)
10. Add gravy and peas to meat mixture and mix well
11. Preheat oven to broil
12. In an oven proof large casserole dish pour in meat and vegetable mixture, spread potatoes over top of meat evenly
13. Sprinkle potatoes with paprika and broil in oven for 6-8 minutes or until potatoes are browned
14. Remove from oven and sprinkle with parsley