This recipe is delicious and chock full of super foods but can create a lot of unwanted gas build up in the body so, take your bean-o if you are sensitive to gas creating foods!
1 lb. yukon gold potatoes, peeled and sliced into 1/4″ chips
1 Tbs. unsalted butter
1 Tbs. garlic pepper
3 Tbs. sour cream
1 medium sweet onion, diced
1 large kohlrabi, peeled and diced
1 large red or golden beet, peeled and diced
1 large turnip, peeled and diced
1 lb. ground lamb
1/2 c. beef broth
1 tsp. worchestershire sauce
1/2 tsp. kosher salt
1/4 tsp. black pepper
Preheat oven to 400 degrees.
Add potatoes to large sauce pan and cover with water within 1 inch of top. Boil. Once boiling, continue to boil for 20 minutes or until potatoes are fork tender.
Meanwhile, In large frying pan, add onion, kohlrabi, beets, turnips, lamb, broth, worchestershire sauce, salt and pepper. Cook over medium heat about 20 minutes or until lamb is cooked completely through and vegetables are fork tender.
Drain potatoes. Whip potatoes with butter, garlic pepper and sour cream until creamy. Set aside.
In 1 cup ramakins (or glass baking dish), scoop meat mixture to 1/2 inch from top of dish(s). Cover in creamed potatoes.
Place in oven for 30 minutes or until potatoes are a nice golden brown.