From the kitchen
Camel Milk Shepherd's Pie with Herbed Mash Topping
Classic shepherd's pie with a lightened mashed potato topping built on camel milk instead of heavy cream.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 3/4 cup Camel Milk
- 2 lbs Ground Lamb or Beef
- 1 Onion, diced
- 2 Carrots, diced
- 1 cup Frozen Peas
- 2 tbsp Tomato Paste
- 1 cup Beef Broth
- 2 lbs Russet Potatoes, peeled and quartered
- 4 tbsp Butter
- Fresh Rosemary, chopped
Method
- Brown the ground meat in a large skillet over medium-high heat, then add the onion and carrots and cook until softened.
- Stir in the tomato paste and cook for 1 minute, then add the beef broth and simmer for 10 minutes until slightly thickened. Stir in the peas and transfer to a baking dish.
- Boil the potatoes until fork-tender, about 15 minutes, then drain thoroughly.
- Mash the potatoes with the butter and chopped rosemary, then fold in the camel milk until light and fluffy.
- Spread the mashed potatoes evenly over the meat mixture and bake at 400°F (205°C) for 20-25 minutes until the top is golden.
Kitchen note
Fold the camel milk into the potatoes gradually rather than all at once. You want a mash that holds its shape when spread, not one that runs.
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