Shepherd's Pie with Ground Lamb and Sweet Potatoes recipe

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Ingredients

2 large white sweet potatoes
1 pound ground lamb
1 onion, finely chopped
¼ cup finely chopped leek
¼ cup finely chopped celery
1 (16 ounce) can tomato sauce (such as Pomì)
1 (15 ounce) can chickpeas, drained
1 teaspoon ground cumin, or more to taste
salt and ground black pepper to taste
½ cup tahini
½ cup finely chopped green onions

Nutrition Info

368.8 calories
carbohydrate: 40.7 g
cholesterol: 38 mg
fat: 16.4 g
fiber: 7.9 g
protein: 17 g
saturatedFat: 4.4 g
servingSize: -
sodium: 538.9 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.

  2. Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour.

  3. In the meantime, heat a large skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a plate.

  4. Add onion, leek, and celery to the skillet and saute until tender, 4 to 5 minutes. Stir in tomato sauce, chickpeas, cumin, salt, and pepper. Reduce heat, simmer 5 to 10 minutes. Return lamb to the skillet and simmer for 1 to 2 minutes more.

  5. Reduce oven temperature to 325 degrees F (165 degrees C). Pour lamb mixture into a baking pan. Mash the sweet potato in a bowl, stir in tahini and green onions, and spread on top of the lamb.

  6. Bake in the preheated oven until bubbling throughout and top is lightly browned, about 40 minutes.

Recipe Yield

8 servings

Recipe Note

Yams mixed with tahini and green onions top this special shepherd's pie.

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