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Sweet Potato Shepherds Pie

Sweet potato shepherds pie layers savory ground lamb, vegetables, and thickened gravy beneath a smooth mashed sweet potato topping. Bake it until the filling bubbles around the edges and the top is lightly browned.
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Prep Time 20 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: British
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp olive oil
  • 1.5 lb ground lamb
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup frozen peas
For the sweet potato topping
  • 2.5 lb sweet potatoes peeled and cut into 1-inch cubes
  • 4 tbsp unsalted butter
  • 0.33 cup milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the filling
  1. Heat the oven to 400°F and grease a 9x13-inch baking dish.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat, add the lamb, and cook for 7–9 minutes, breaking it into small pieces, until browned and it reaches 160°F; drain excess fat if needed.
  3. Add the onion and carrots and cook for 5–7 minutes, stirring occasionally, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add the tomato paste and flour and cook, stirring, for 1 minute.
  6. Gradually stir in the beef broth.
  7. Add the Worcestershire sauce, thyme, salt, and pepper.
  8. Simmer for 3–5 minutes until the gravy thickens.
  9. Stir in the frozen peas and transfer the filling to the prepared baking dish.
Make the sweet potato topping
  1. Put the sweet potatoes in a large pot and cover with cold water.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15–20 minutes until the potatoes are easily pierced with a fork.
  3. Drain the potatoes well and return them to the pot.
  4. Add the butter, milk, salt, and pepper, then mash until smooth.
Assemble and bake
  1. Spread the sweet potato mash evenly over the filling.
  2. Bake for 20–25 minutes until the filling bubbles around the edges and the top is lightly browned.
  3. Rest for 10 minutes before serving.

Notes

For the smoothest topping, drain the sweet potatoes well before mashing. Refrigerate leftovers for 3–4 days; freezer-friendly. For a gluten-free variation, replace the all-purpose flour with a gluten-free flour blend.