Thursday, November 1, 2012

Paleo Kabocha & Lamb Shepherd's Pie

Happy November folks!  We had our neighbors over for dinner recently, and this is the perfect recipe for entertaining.  One pot meal, easy to prepare ahead of time, and although the picture doesn't reflect it, it does present really well! 

This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn.  Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages.   But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints. 


This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages.  Yay for life in the West! 


2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil

Preheat over to 400.  Cut your Kabocha in half and removes seeds.  Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife.  While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*.  Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.

Reduce the heat in the pan and add the butter.  As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy.  Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.

Remove the squash, scrape out the guts , and mash in a bowl.  Add a little salt & pepper and spoon over the top of the lamb.  Bake about 30 minutes until everything is bubbling.  Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).

*And if you've read my blog before, you probably notice I use my Le Creuset for everything!

1 comment:

Mona Reed said...

In the middle of making this I realized you didn't say when to put the onions or garlic (unless I missed it). I just put them in a separate pan and cooked them for a few minutes then added them to the pot. When should I add them?

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