Shepherd's Pie with Lamb and Sweet Potato

Course: Main Dish

Cuisine: Fusion

Prep Time: 10

Cook Time: 1 15

Total Time: 1 25

Servings: servings

Calories: 230kcal

Author: Jazzmine Woodard

An easy and delicious rendition of shepherd's pie made with a Moroccan spiced lamb filling and sweet potato topping

Print Recipe

Equipment

1 skillet
1 kitchen spoon
1 cutting board
1 knife
1 Food Processor or heavy duty spatula

Ingredients

Sweet Potato Shepherd's Pie Topping

2-3 medium sweet potatoes about 2 pounds in total
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon kosher salt

Lamb Shepherd's Pie Filling

2 teaspoons olive oil
⅓ yellow onion diced
3 cloves garlic minced
1 pound ground lamb ground beef or turkey would also work
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon cinnamon
¼-1/2 teaspoon crushed red pepper depending on heat you preference
1 can Libby's Peas & Carrots drained
4 white mushrooms chopped
½ cup water
3 tablespoons tomato paste
fresh mint leaves, chopped optional

Instructions

To prep sweet potatoes for topping, preheat oven to 400 degrees. Place sweet potatoes in oven (on or over a piece of foil to catch any drippings) and roast for about 45 minutes or until easily pierced with a fork. Set aside until cool enough to handle. Reduce oven heat to 350 degrees.
2-3 medium sweet potatoes
Meanwhile, prepare the filling. Heat olive oil in a large skillet over medium high flame. Add onion and garlic then cook for about a minute.
2 teaspoons olive oil, 3 cloves garlic, ⅓ yellow onion
Add ground lamb to pan and break up with spoon then add spices, stir to mix, and cook until lamb is browned.
1 pound ground lamb
Add peas & carrots, mushrooms, tomato paste, and water to pan then stir until the water and tomato paste combine into a sauce. Remove pan from flame and spread filling into a baking dish.
½ teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon kosher salt, ½ teaspoon smoked paprika, ¼ teaspoon black pepper, ¼ teaspoon cinnamon, ¼-1/2 teaspoon crushed red pepper, 1 can Libby's Peas & Carrots, 4 white mushrooms, ½ cup water, 3 tablespoons tomato paste
To make the topping, peel and mash the roasted sweet potatoes. Add black pepper, garlic powder, and salt then mix well. This step should be easy to do with a fork or wooden spoon but can also be accomplished in a food processor or stand mixer.
¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon kosher salt
Spread sweet potato topping over filling in pan. If you want, you can make a design in the topping using a large fork, kabob skewer or something similar.
Bake shepherd's pie, uncovered, about 30 minutes. Top will not brown much. Garnish with chopped mint leaves, if desired, and enjoy warm.
fresh mint leaves, chopped

Notes

Modifications

Swap the lamb for your favorite plant-based protein like soaked lentils or vegan meat crumbles for the filling to make this a vegan shepherd's pie recipe.

Storage

Store leftover fusion shepherd's pie in an airtight container refrigerated. It will keep for up to six days.

Freezing

Cool to room temperature then transfer the sweet potato & lamb shepherd's pie to an airtight container OR wrap the entire dish snugly in foil. It will keep for up to two months. Thaw in the fridge overnight before reheating and serving.

Nutrition