Ingredients

• 2 lb russet potatoes, peeled and quartered
• 1/2 cup pasteurized camel milk, warm
• 3 tbsp butter
• 1 lb ground beef
• 1 medium onion, chopped
• 2 carrots, finely diced
• 1 tbsp all-purpose flour
• 1 cup low-sodium beef stock
• 1 tbsp tomato paste
• 1 tsp chopped thyme
• 1 tsp fine salt, divided, plus salt for water
• 1/4 tsp black pepper

Method

1. Heat oven to 400°F. Put potatoes in cold salted water, bring to a boil and simmer 15 to 20 minutes until tender. Drain and steam-dry in the hot pan for 1 minute.
2. Mash with warm milk and butter; season with half the salt and pepper.
3. Brown beef, onion and finely diced carrots in a skillet 8 to 10 minutes, breaking up the meat. Drain excess fat; beef must reach 160°F.
4. Stir in flour for 1 minute, then stock, tomato paste and thyme. Simmer 8 to 10 minutes until thick and carrots are tender.
5. Transfer to a 2-quart dish, spread mash over filling and roughen the surface.
6. Bake 20 to 25 minutes until bubbling and 165°F in the center. Rest 10 minutes before serving.