Ingredients

• 2 lb russet potatoes, peeled and quartered
• 1/2 cup pasteurized camel milk, warm
• 3 tbsp butter
• 1 lb ground lamb
• 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 fresh rosemary
• 1 tsp fine salt, divided, plus salt for potato water
• 1/4 tsp black pepper

Method

1. Heat oven to 400°F. Cover potatoes with cold salted water, bring to a boil and simmer 15 to 20 minutes until tender.
2. Drain thoroughly, return to the hot pan for 1 minute and mash with warm milk and butter. Season with half the salt and pepper.
3. In a skillet over medium heat, brown lamb, onion and carrots 8 to 10 minutes, breaking up lumps. Drain excess fat. Ground lamb must reach 160°F.
4. Stir in flour for 1 minute, then stock, tomato paste and rosemary. Simmer 8 to 10 minutes until the filling is thick, with tender carrots.
5. Spread in a 2-quart baking dish. Spoon mash over it, seal to the edges and roughen with a fork.
6. Bake 20 to 25 minutes until bubbling and the center reaches 165°F. Broil briefly for color if desired, watching closely. Rest 10 minutes.