Shepherd's Pie with Sweet Potato Topping
A comforting shepherd's pie with a creamy sweet potato topping, packed with savory minced meat and vegetables.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 1 lb ground lamb or beef
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or vegetable broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp butter
- 1/4 cup milk
- 1/2 tsp ground cinnamon
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Boil sweet potatoes in salted water until tender, about 15 minutes.
While sweet potatoes cook, heat oil in a large skillet over medium heat. Add onions and carrots, sauté until softened, about 5 minutes.
Add minced garlic and ground meat to the skillet. Cook until meat is browned, breaking it up with a spoon.
Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10 minutes until slightly thickened. Add peas and mix well.
Drain sweet potatoes and mash with butter, milk, cinnamon, salt, and pepper until smooth and creamy.
Transfer meat mixture to a baking dish. Spread sweet potato mash evenly on top. Bake for 20-25 minutes until topping is lightly golden.
Let cool for 5 minutes before serving.
Chef's Tips
- Meat Choice: Traditionally, shepherd's pie uses lamb, but beef works well too for a cottage pie variation.
- Vegetable Swap: Feel free to add other vegetables like corn or mushrooms for extra flavor and texture.
- Make Ahead: Assemble the pie a day ahead and refrigerate. Bake when ready to serve.
- Crispy Topping: For a crispier top, broil for the last 2-3 minutes of baking.
- Freezing: This dish freezes well. Cover tightly and freeze for up to 3 months. Thaw before reheating.
