Savory Lamb Shepherds Pie (Printable version)
Comforting ground lamb and vegetables topped with creamy sweet potato mash in a flavorful casserole.
# What You'll Need:
→ Sweet Potato Topping
01 - 3.3 pounds sweet potatoes, peeled and cubed
02 - 3.5 tablespoons unsalted butter
03 - 1/4 cup milk or plant-based alternative
04 - Salt and black pepper to taste
→ Lamb & Vegetable Filling
05 - 1.75 pounds ground lamb
06 - 1 medium onion, finely chopped
07 - 2 carrots, diced
08 - 2 celery stalks, diced
09 - 2 cloves garlic, minced
10 - 1 cup frozen peas
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1 cup beef or lamb stock (gluten-free if needed)
16 - 2 tablespoons olive oil
17 - Salt and black pepper to taste
# How to Prepare:
01 - Set the oven to 400°F to prepare for baking.
02 - Place sweet potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, approximately 15 minutes, then drain thoroughly.
03 - Combine the drained sweet potatoes with butter and milk, mashing until smooth. Season with salt and black pepper, then set aside.
04 - Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery, cooking until softened for about 5 minutes.
05 - Add minced garlic and cook for 1 minute. Incorporate ground lamb, breaking it up with a spoon, and cook until browned, roughly 8 minutes. Drain excess fat if necessary.
06 - Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for an additional 2 minutes to develop flavors.
07 - Pour in the stock and bring to a simmer. Allow to cook for 8-10 minutes until slightly thickened, then stir in peas and cook for 2 more minutes.
08 - Spread the lamb mixture evenly in a large baking dish and top with the sweet potato mash, smoothing to cover completely.
09 - Bake in the preheated oven for 20 minutes until bubbling and lightly browned on top. For extra crispness, broil for 2-3 minutes at the end.
10 - Allow to rest for 5 minutes before serving.
# Expert advice:
01 -
- It feels like a warm secret: rich lamb flavor paired with a naturally sweet and creamy potato topping.
- This dish became a go-to when I wanted something hearty yet a bit different from the usual shepherds pie.
02 -
- Don&t skip draining excess fat after browning lamb or the filling can turn greasy.
- Add a pinch of smoked paprika to the mash for a subtle smoky warmth that magically elevates the dish.
03 -
- Brown the lamb well but avoid overcooking to keep the texture tender and moist.
- The secret to a perfect mash lies in using plenty of butter and a splash of milk to keep it velvety and rich.