Shepherd's Pie With Sweet Potato Topping

Name: Shepherd's Pie with Sweet Potato Topping (Upgraded)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6
Cuisine: British
Ingredients: 1.5 lb Ground Lamb; 1 Onion-diced; 2 Carrots-diced; 2 stalks Celery-diced; 1 cup Frozen Peas; 2 tbsp All-Purpose Flour; 1 cup Red Wine; 1 cup Lamb Broth; 1 tbsp Tomato Paste; 1 tbsp Fresh Rosemary-chopped; 1/2 tsp Salt; 1/4 tsp Black Pepper; 3 large Sweet Potatoes-peeled and cubed; 1/4 cup Heavy Cream; 2 tbsp Butter; 1/4 tsp Salt; 1/8 tsp Nutmeg

⏱1h 25m

👥6

🔥500 cal

Medium

🍽️British

🥗Gluten-Free

A refined version of Shepherd's Pie with a richer lamb filling, a hint of rosemary, and a smoother sweet potato topping. This version uses red wine for depth of flavor.

1.5 lb Ground Lamb

1 Onion-diced

2 Carrots-diced

2 stalks Celery-diced

1 cup Frozen Peas

See all 17 ingredients ↓

(0 reviews)

⏱1h 25m

👥6

🔥500 cal

Medium

🍽️British

🥗Gluten-Free

A refined version of Shepherd's Pie with a richer lamb filling, a hint of rosemary, and a smoother sweet potato topping. This version uses red wine for depth of flavor.

#Comfort Food #Dinner #Family Friendly

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, brown the Ground Lamb over medium-high heat. Drain off any excess grease.
Add the Onion, Carrots, and Celery to the skillet and cook until softened, about 7 minutes.
Stir in the Flour and cook for 1 minute.
Pour in the Red Wine and cook until reduced by half, about 5 minutes.
Gradually whisk in the Lamb Broth and Tomato Paste. Bring to a simmer and cook until thickened, about 5 minutes.
Stir in the Rosemary, Salt, and Pepper. Add the Frozen Peas and cook for 2 minutes.
Meanwhile, boil the Sweet Potatoes until tender, about 15-20 minutes. Drain and mash with Heavy Cream, Butter, Salt, and Nutmeg until smooth.
Pour the Lamb Filling into a 9x13 inch baking dish.
Spread the Sweet Potato Topping evenly over the filling.
Bake for 20-25 minutes, or until golden brown and bubbly.

Ingredients

Lamb Filling
1.5 lb 680 g Ground Lamb
1 1 Onion-diced
2 2 Carrots-diced
2 stalks 2 Celery-diced
1 cup 240 mL Frozen Peas
2 tbsp 30 mL All-Purpose Flour
1 cup 240 mL Red Wine
1 cup 240 mL Lamb Broth
1 tbsp 15 mL Tomato Paste
1 tbsp 15 mL Fresh Rosemary-chopped
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
Sweet Potato Topping
3 large 750 g Sweet Potatoes-peeled and cubed
1/4 cup 60 mL Heavy Cream
2 tbsp 30 mL Butter
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Nutmeg

Equipment

Large Skillet
9x13 inch Baking Dish
Potato Masher
Large Pot

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, brown the Ground Lamb over medium-high heat. Drain off any excess grease.
Add the Onion, Carrots, and Celery to the skillet and cook until softened, about 7 minutes.
Stir in the Flour and cook for 1 minute.
Pour in the Red Wine and cook until reduced by half, about 5 minutes.
Gradually whisk in the Lamb Broth and Tomato Paste. Bring to a simmer and cook until thickened, about 5 minutes.
Stir in the Rosemary, Salt, and Pepper. Add the Frozen Peas and cook for 2 minutes.
Meanwhile, boil the Sweet Potatoes until tender, about 15-20 minutes. Drain and mash with Heavy Cream, Butter, Salt, and Nutmeg until smooth.
Pour the Lamb Filling into a 9x13 inch baking dish.
Spread the Sweet Potato Topping evenly over the filling.
Bake for 20-25 minutes, or until golden brown and bubbly.