Steam potatoes for 20 minutes. Drain and place in the bowl of your food processor fitted with the large chopping blade. Add coconut milk, 2 tblsp. butter, 2 tsps. of salt and a dash of pepper. Process until fluffy and set aside.
Heat oil in a large skillet. Add onion and carrot and cook on low heat for 10 minutes. Add garlic and cook for 1 more minute. Add ground lamb and stir over a medium heat, breaking up meat with a spatula for 5 more minutes. Drain lamb mixture. Pour in stock, Red boat, and add tomato paste, 1 tsp. salt, and nutmeg. Stir. Simmer until thickened for 5 minutes. Spoon into 2 quart casserole dish. Spoon the mashed potatoes around the top. Dot the remaining 2 tblsp. of butter around the potatoes. Bake for 40-50 minutes. Ovens may vary so check after 40 minutes and bake until the casserole is done to your liking.
I used coconut oil, but you can use extra-virgin olive oil or avocado oil if you prefer
For the coconut milk I use in this recipe, I recommend Native Forest that is organic, certified gluten-free, and canned with non-BPA packaging. Native Forest doesn’t add any extra sugar or sweeteners, just pure coconut goodness. There is also a “light” variety that should also work beautifully with this recipe.
If dairy agrees with you, milk can be used instead of coconut milk.
Many shepherd's pie recipes call for Worcester sauce which I switched out for Red Boat. All of Red Boat’s products are gluten-free as they do not contain wheat or wheat by-products and are produced in a gluten free facility. The ingredients are quite simple: just anchovy and sea salt.