Instructions
- Cook bacon in a cast iron pan and conserve the grease.
- Chop carrots and onion finely — start rough, then get finer.
- Cook chopped carrots and onion in the bacon grease until softened, 3–4 minutes.
- Add garlic to the pan with avocado oil and cook for about a minute, mixing.
- Add ground lamb and work it in. Cook until browned.
- When lamb is cooked, add a few tablespoons of flour and mix it in.
- Add half cup of red wine and half cup of beef broth and mix.
- While thickening, add Worcestershire sauce, tomato paste, salt, pepper, fresh thyme and rosemary, then mix.
- Add a handful of spinach and let it wilt.
- Peel and slice potatoes and cook until tender in boiling water, then drain.
- In a new pan, melt ¼ cup butter with ¾ cup whipping cream.
- Mash potatoes very finely. Add some of the melted cream/butter mixture, salt & pepper, and mix.
- Add smoked paprika and roasted garlic to the potato mixture and mix.
- Add parmesan to the potato mixture and mix.
- Spread mashed potatoes on top of the meat filling in the cast iron, then add bacon on top and spread out.
- Bake at 400°F for 30 minutes to add color to the mashed potatoes.