Place the potatoes in a blender or food processor and liquefy. Add oat flour and whole milk and blend until well combined. Add salt to taste.

Heat a pat of butter in a skillet over medium-high heat. Pour some of the batter into the center of the skillet and use a spatula to spread over the entire skillet. Let cook for up to five minutes on each side until golden brown and cooked through.

Grease a 9" x 5" loaf pan. In a large bowl combine the brown rice flour, sorghum flour, cornstarch, teff flour, xanthan gum, yeast and salt. Mix well.

In a separate large bowl (or in the bowl of your stand mixer) combine the water, cider vinegar, oil, honey, brown sugar and eggs and, using the lowest speed of your mixer, mix until combined.

Add the dry ingredients and mix on medium speed for two minutes.

Spoon into the prepared loaf pan and, using a wet rubber spatula, spread the mixture evenly in the pan. Let rise for an hour in a warm location.

While the bread is rising, preheat the oven to 350 degrees. Bake for approximately 40 minutes.

Toast the almonds and oatmeal in a heavy-bottomed pan over medium heat until they begin to turn golden; set aside to cool slightly.

Whip the cream until smooth and thick- right before soft peaks form.

Combine the honey, whiskey and lemon juice and stir until combined. Carefully fold into the whipped cream. Add approximately one-third of the toasted almond and oatmeal mixture and roughly one-third of the strawberries into the cream mixture and combine.

In four servings glasses or bowls, layer the whipped cream mixture with the strawberries and oatmeal mixture. Serve immediately or chill for up to 30 minutes.

Note: Both the almond and oatmeal as well as the whipped cream mixture can be made and chilled ahead of time, but avoid stirring in the oatmeal mixture into the whipped cream until just before serving time. The moisture takes out some of the toasty crunch of the oats.

Peel the potatoes and cut into 1/2 inch cubes. Place in a medium saucepan and cover with water. Bring to a boil, then lower heat and simmer, uncovered until potatoes are tender, approximately 15 minutes. Add half-and-half and butter and mash until smooth. Season with salt and pepper to taste.

While potatoes are cooking, prepare the filling. Heat the oil in a large saute pan over medium heat. Add onion and garlic and cook until soft. Add the carrots and cook another 2 minutes. Add lamb and cook mixture until the lamb is cooked through, approximately 3-5 minutes. Add thyme, Worcestershire sauce, pureed tomatoes, and chicken broth and stir to combine.

Make a cornstarch slurry by combining the cornstarch and 1 Tablespoon of water and stir until there are no lumps. Add to the filling mixture and simmer, uncovered, until the sauce thickens. Stir in the frozen peas.

Ladle the lamb mixture into oven and broiler-safe bowls. Top with the mashed potato mixture, spreading it evenly over the lamb and creating a seal around the edges to prevent the mixture from bubbling up and boiling over.

Place bowls on a half sheet pan and bake for 10 minutes to ensure that everything is warmed through. Top with cheddar cheese and return the bowls to the oven and broil until the cheese has browned.

Remove to a cooling rack for 5-10 minutes before serving.