Description
A comforting twist on the classic shepherd’s pie, featuring a savory ground meat and vegetable filling topped with creamy mashed sweet potatoes, baked to perfection for a hearty and nutritious meal.
Ingredients
Scale
- For the filling:
- 1 lb ground lamb or beef
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- For the topping:
- 4 large sweet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C).
- For the filling: In a large skillet, cook the ground lamb or beef over medium heat until browned. Drain excess fat.
- Add onion, carrots, and garlic to the skillet. Cook until vegetables are softened, about 5 minutes.
- Stir in tomato paste, broth, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 10 minutes until thickened. Add frozen peas and remove from heat.
- For the topping: While filling simmers, boil sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with butter and milk until smooth. Season with salt.
- Transfer filling to a baking dish. Spread mashed sweet potatoes over the top.
- Bake for 20-25 minutes until the topping is golden and the filling is bubbling.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: British
Nutrition
- Calories: 450 kcal
- Sugar: 8 g
- Fat: 22 g
- Carbohydrates: 40 g
- Protein: 25 g