Heat butter/ghee in a large cast iron skillet over medium heat.
Add the chopped onion, celery, and carrot to the heated butter. Mix and let cook until the onions appear translucent. About 7-8 minutes.
Add the chopped garlic cloves and mix well, making sure nothing burns.
Once the garlic becomes fragrant (after 1-2 minutes in the skillet), add the ground lamb and whatever chopped organ meats you’re using to the skillet. Mix well and allow the meats to brown.
When the meat is almost all the way cooked through, add all spices and transfer to a pie plate.
Add bone broth and extra gelatin to the mixture. Top with a batch of my perfect cauliflower mash.
Place in oven for 20 minutes. Serve fresh from the oven!