Shepherd's Pie with Sweet Potatoes and Lamb

3 servings

60 minutes

Shepherd's pie with sweet potato and lamb is a cozy and hearty dish of European cuisine inspired by the traditional British Shepherd's Pie. In this version, classic potatoes are replaced with sweet potatoes, giving the mash a sweet hue and sunny color. Tender lamb infused with the aromas of thyme, Worcestershire sauce, and sun-dried tomatoes pairs with silky mash to create a harmony of flavors and textures. The textured crust baked to a golden crispy surface makes each bite especially appetizing. This dish is perfect for family dinners, warms you in cool weather, and provides a sense of comfort. It can be served as a standalone dish or paired with a light salad and a glass of red wine for a fuller flavor experience.

Energy value per serving

• Calories: 742.8
• Proteins: 24.1g
• Fats: 50.4g
• Carbohydrates: 50.2g

Ingredients

• Sweet potato: 300 g
• Lamb pulp: 200 g
• Tomatoes: 3 pc
• Shallots: 2 pc
• Carrot: 1 pc
• Celery stalk: 100 g
• Chicken egg: 2 pc
• Potato: 100 g
• Champignons: 75 g
• Butter: 100 g
• Turmeric: to taste
• Salt: to taste
• Freshly ground black pepper: to taste
• Sun-dried tomato paste: 3 tbsp
• Worcestershire sauce: 100 ml
• Thyme: 1 sprig
• Garlic: 4 clove

Cooking steps

1. Chop the mushrooms, shallots, carrots, celery, and lamb into large pieces. Separately chop the sweet potato and potato.

   Required ingredients:

   • Champignons: 75 g
   • Shallots: 2 pieces
   • Carrot: 1 piece
   • Celery stalk: 100 g
   • Lamb pulp: 200 g
   • Sweet potato: 300 g
   • Potato: 100 g

2. Put sweet potato and potato to boil, meanwhile fry the lamb.

   Required ingredients:

   • Sweet potato: 300 g
   • Potato: 100 g
   • Lamb pulp: 200 g

3. Add mushrooms, shallots, carrots, and celery stalks to the lamb. Fry until the onion is translucent, then add chopped tomato with thyme and salt. Pour in Worcestershire sauce and sun-dried tomato paste. Simmer until half of the liquid evaporates. Finally, add garlic.

   Required ingredients:

   • Champignons: 75 g
   • Shallots: 2 pieces
   • Carrot: 1 piece
   • Celery stalk: 100 g
   • Tomatoes: 3 pieces
   • Thyme: 1 sprig
   • Salt:  to taste
   • Worcestershire sauce: 100 ml
   • Sun-dried tomato paste: 3 tablespoons
   • Garlic: 4 cloves

4. Make puree from sweet potato and potato with added pepper, salt, oil, eggs, and turmeric for color, if desired.

   Required ingredients:

   • Sweet potato: 300 g
   • Potato: 100 g
   • Freshly ground black pepper:  to taste
   • Salt:  to taste
   • Butter: 100 g
   • Chicken egg: 2 pieces
   • Turmeric:  to taste

5. Place the lamb with vegetables at the bottom of a ceramic dish and spread puree on top. Run a fork through the puree to give it texture and more crunch when baked.

   Required ingredients:

   • Lamb pulp: 200 g
   • Champignons: 75 g
   • Shallots: 2 pieces
   • Carrot: 1 piece
   • Celery stalk: 100 g
   • Tomatoes: 3 pieces
   • Thyme: 1 sprig
   • Salt:  to taste
   • Worcestershire sauce: 100 ml
   • Sun-dried tomato paste: 3 tablespoons
   • Garlic: 4 cloves
   • Sweet potato: 300 g
   • Potato: 100 g

6. Bake at 180 degrees for 25 minutes.