Description
A comforting and healthy twist on the classic shepherd’s pie, topped with fluffy mashed sweet potatoes for a subtle sweetness.
Ingredients
Scale
- 1 kg (2 lbs) ground lamb or beef
- 4 large sweet potatoes (about 1.5 kg)
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup frozen peas (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the sweet potatoes into chunks. Place them in a large pot of salted boiling water and cook for 15-20 minutes until tender. Drain and mash with a bit of butter or milk until smooth. Season with salt and pepper.
- While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5-7 minutes until softened.
- Add the ground lamb (or beef) to the skillet. Cook until browned, breaking it up with a spoon. Stir in the tomato paste, thyme, Worcestershire sauce, and beef broth. Simmer for 10 minutes until the sauce thickens. Add peas if using, and season with salt and pepper.
- Transfer the meat mixture to a baking dish. Top with the mashed sweet potatoes, spreading evenly.
- Bake for 20-25 minutes until the top is golden and bubbling.
Notes
For a vegan version, use plant-based ground meat and vegetable broth. The pie can be assembled ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Main Course
- Cuisine: British
Nutrition
- Calories: 450
- Sugar: 15g
- Fat: 20g
- Carbohydrates: 45g
- Protein: 25g