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Preheat oven to 350.
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Place the diced potatoes in a large soup pot, sprinkle with a little sea salt, and cover with cold water.
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Bring to a boil over high heat, turn down to medium or medium low and simmer for 20-25 minutes or until the potatoes are very tender.
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While the potatoes are cooking, you can start on your filling!
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In a large skillet melt the tablespoon of butter over medium heat and add the onions and the ground beef/lamb and cook until browned.
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Add the garlic, mushrooms, and carrots and mix well.
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Add the dry spices, fresh parsley, Worcestershire sauce, and beef bone broth and bring to a simmer over medium-to-medium high heat.
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Let the filling simmer until the carrots are tender, add the heavy cream and mix well.
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Mix 2 tablespoons of the Kuzu Starch with 4 tablespoons of cold water until dissolved add this to the filling and stir until the filling becomes thick.
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Add the peas, stir, and let simmer just until the peas are warm, turn off the heat and set aside.
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Taste the filling and season to taste with sea salt.
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Now finish the top or the “crust” of your pie.
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Strain the potatoes and add the cooked potatoes back to the pot.
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Add the butter and cream to the potatoes and mash or whisk together until smooth.
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Season the potatoes to taste with sea salt and set aside.
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In a large glass or ceramic baking dish, evenly spread the filling into the dish.
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Scoop the mashed potatoes on top of the meat and gently spread over the filling.
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Using a pastry brush, brush the top of your potatoes with the egg.
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Cover tightly with foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes or until the top of your pie is golden brown.
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Serve immediately and enjoy!