Imagine a warm, bubbling dish that combines the savory comforts of lamb with the naturally sweet and creamy depth of sweet potatoes. This Rustic Shepherd’s Pie with Sweet Potatoes is a delightful twist on the classic, perfect for cozying up on a chilly evening.
Ground lamb provides a rich and savory base that makes this dish deeply satisfying. It’s a classic choice for shepherd’s pie, and its flavor pairs wonderfully with the sweet potatoes.
Sweet potatoes are the star of the show here, offering a naturally sweet and creamy topping that contrasts beautifully with the lamb.
Carrots and peas add color, texture, and a hint of sweetness, making the filling more robust and nutritious.
Onion and garlic bring depth and aroma, transforming the simple ingredients into something spectacular.
Beef broth helps to create a rich, flavorful sauce that ties the filling together.
Tomato paste adds a hint of acidity and richness, balancing the flavors.
Worcestershire sauce is the secret ingredient, adding a savory umami punch.
Dried thyme and rosemary bring a touch of earthiness and warmth to the dish.
Olive oil is used to sauté the vegetables and lamb, adding a subtle fruitiness.
Cheddar cheese creates a bubbly, golden crust on top, adding another layer of flavor.
Butter and milk ensure the sweet potato mash is smooth and luscious.
This shepherd’s pie pairs wonderfully with a simple green salad dressed in a light vinaigrette. The acidity from the salad complements the richness of the pie. A crusty bread roll on the side can also help scoop up any leftover filling.
Start by preheating your oven to 375°F (190°C). This way, it's ready to go once you're done prepping everything else. Next, peel and cube about 2 pounds of sweet potatoes. Get them boiling in a large pot of water for about 20 minutes until they're tender. You'll know they're ready when a fork slides in easily.
While the sweet potatoes are cooking, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Toss in a chopped large onion and two cloves of minced garlic. Sauté these until the onion becomes translucent and fragrant—it should take about 5 minutes.
Now, add 1 1/2 pounds of ground lamb to the skillet. Cook it thoroughly until it’s browned, breaking it up with a spoon as it cooks. Once the lamb is browned, stir in 1 cup of diced carrots, 1 cup of frozen peas, 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 cup of beef broth. Let this mixture simmer for about 10 minutes to allow the flavors to meld and the vegetables to tenderize.
By now, your sweet potatoes should be ready. Drain them well, then return them to the pot. Add in 2 tablespoons of butter and 1/4 cup of milk. Mash everything together until smooth, then season with salt and pepper to taste.
Transfer the lamb mixture into a baking dish, spreading it out evenly. Spoon the sweet potato mash over the top, ensuring it completely covers the lamb. Finally, sprinkle 1/2 cup of shredded cheddar cheese over the sweet potato layer.
Bake in your preheated oven for 25-30 minutes. You'll know it's done when the top is golden brown and bubbly. Let it cool slightly before serving.
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