Carnivore Shepherd's Pie
Ingredients
The filling
- 800 g Lamb mince 20% fat, not the lean stuff
- 2 tbsp Beef or lamb dripping or butter
- 250 ml Lamb or beef bone broth the gelatinous kind if you have it
- 100 g Chicken livers optional; finely chopped, they disappear into the gravy
- Salt to taste, if you use it
The topping
- 6 Eggs
- 100 ml Double cream
- 75 g Butter melted
- 150 g Mature cheddar grated
Instructions
- Heat the oven to 180°C (160°C fan).
- Melt the dripping in a wide pan over high heat and brown the lamb mince in two batches. Proper colour, not grey. The browning is where the flavour lives, so do not rush it or crowd the pan.
- Stir the chopped livers through the browned mince for the last two minutes. They melt into the meat and give the gravy the depth the onion used to provide.
- Pour in the bone broth, scrape the browned bits off the bottom of the pan, and simmer for 10 to 15 minutes until it has reduced to a thick gravy that coats the meat. Season if you season.
- Whisk the eggs with the cream and melted butter, then stir through two thirds of the cheddar.
- Spread the filling in a baking dish, pour the topping evenly over it, and scatter the rest of the cheddar on top.
- Bake for 25 to 30 minutes until the top is puffed and golden brown. Rest for 10 minutes before serving; the topping finishes setting as it cools.
Notes
Swap the lamb for beef mince and you have a carnivore cottage pie. The pie reheats well, covered, at 160°C for 20 minutes, and the topping firms up overnight, so leftovers slice cleanly.
Nutrition
Calories: 731kcalCarbohydrates: 1gProtein: 38gFat: 64g
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