Shepherd's Pie Filling
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2 tablespoons oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons tomato paste
1 cup chicken broth
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves

Place the oil into a 12-inch saute pan and set over medium high heat. Once
the oil shimmers, add the onion and carrots and saute just until they begin
to take on color, approximately 3 to 4 minutes. Add the garlic and stir to
combine. Add the lamb, salt and pepper and cook until browned and cooked
through, approximately 3 minutes. Add the tomato paste, chicken broth,
rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to
low, cover and simmer slowly 10 to 12 minutes or until the sauce is
thickened slightly.

Recipe courtesy Alton Brown, 2008. Non-paleo ingredients removed.
From: Food Network: Show: Good Eats: Oh My, Meat Pie