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Sweet potato shepards pie

Cold winter weather calls for something hearty and rich, making this the perfect dinner- complete with protein, fat and good carbs. I originally made this large pie in anticipation of entertaining some friends. Unfortunately plans fell through and Alex and I ended up eating this delicious thing for 3-4 meals straight with different side dishes.

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Most shepards pie are made with mashed potato on top mixed with egg yolk and cheese. But I thought it was overkill to add those additional elements. The sweet potato mash is simply seasoned with salt, pepper and a tiny nob of butter and it complemented the richness of the filling perfectly with its natural sweetness. Another key I think is to use lean ground lamb to prevent the filling from being overly greasy and unpleasant.

Sweet potato shepards pie
Prep time:
Cook time:
Total time:
Ingredients
  • lean ground lamb, 2lb
  • yellow onion, minced, 2
  • carrots, minces, 2
  • garlic, minced 2 cloves
  • sweet potato, 3-4
  • tomato paste, 1-2 tbsp
  • red wine, a splash-1/2 cup
  • stock, 1/2 cup
  • worcestershire sauce, a splash
  • butter, a knob
  • fresh thyme
  • salt and pepper
Instructions
mashed sweet potato
  1. peel and cut sweet potato into cube and boil until soft
  2. mash and season with butter, salt, pepper
pie filling
  1. preheat oven to 375
  2. sauté ground lamb in hot pan until cooked
  3. add minced carrot, onion and garlic and cook down
  4. add thyme, tomato paste, worcestershire sauce, wine and cook down
  5. add stock and cook until liquid gone
  6. put filling in baking dish with mashed sweet potato on top and bake for 20-30min (really it’s all cooked elements, this step is just to bring everything to piping hot)