For the meat filling:
2 tablespoons coconut or olive oil
1 cup onion, chopped
2 carrots, sliced
2 cloves garlic, minced
1 teaspoon sea salt
1 1/2 pounds ground lamb
1/2 teaspoon freshly ground black pepper
2 tablespoons whole wheat flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
For the mashed potato top:
1 cup dehydrated potato granules
5 ½ cups liquid to rehydrate potatoes (I used 4 ½ cups water & 1 cup coconut milk)
1 ½ tsp. salt
3 tablespoons butter (optional)
Position oven rack to upper-middle position and heat the oven to 400 degrees.
For the meat filling: Heat the oil in a 12-inch sauté pan over medium heat until shimmering. Add the carrots and onions, and sauté until they begin to turn color, this will take about 3-4 minutes.
Add garlic, salt, pepper and ground lamb until meat is well browned. Sprinkle flour over meat, stir to coat and continue cooking for around a minute. Add tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir until all is combined. Bring mixture to a boil, reduce the heat and keep on simmer for 10-12 minutes while preparing the mashed potato topping.
For the mashed potato top: Bring 4 ½ cups of the liquid to a boil in a saucepan with the salt, then pour into a large stainless steel bowl. Slowly pour in the cup of dehydrated potato granules, as you beat the mixture with an electric hand mixer on speed 1. Increase mixer speed, add more liquid until desired consistency is reached and continue to mix until potatoes are light and fluffy. Stir in butter, if desired.
Assembling the pie: Stir in the corn and peas to the simmering meat filling. Spoon the filling into a large baking dish or individual ramekins.
Top with mashed potatoes, making sure to keep the edges of the dish well sealed so the filling won’t bubble up out of the dish (like mine did), and smooth with the back of a spoon.
Cover a jelly-roll pan with unbleached parchment paper and set baking dish(es) on pan. Slide into the oven and bake for 25-35 minutes—until potatoes are nicely browned.
Remove from oven, set on a cooling rack and allow to cool for a few minutes before serving.