Autumn Shepherd's Pie With Sweet Potato Topping
This simple recipe adds a delicious fall twist to the classic shepherd’s pie and is sure to be a hit with the whole family!
Ingredients
for the filling
- 2 lbs. ground lamb
- 1 white or yellow onion diced
- 4 cloves garlic minced
- 1/2 head red cabbage thinly sliced
- 3-4 carrots peeled and sliced
- 1 28 oz can green beans drained
- 1 tsp sea salt
- freshly ground black pepper to taste
- 1/2 tsp paprika
- 2 tbsp Ketchup tomato paste
- 2 tbsp Worcestershire sauce
- 4 tbsp all-purpose flour
- 2 cups beef broth
for the sweet potato topping
- 4 large sweet potatoes peeled
- 1/4 cup butter
- 1 cup shredded cheddar cheese
- sea salt to taste
- ground white pepper to taste
Instructions
- Place your peeled sweet potatoes in a large pot, then fill the pot with cold water until the potatoes are completely submerged. Place the pot on the stove and bring to a boil over medium-high heat.
- Boil the potatoes until they are fork-tender. Then drain and place them in a large mixing bowl, or return them to the pot off the heat.
- Add the butter, then using a potato masher or an electric mixing, mash the potatoes until they are smooth and creamy. Add salt and white pepper to taste, followed by the shredded cheddar cheese. Stir until the cheese is melted, then cover and set aside until ready to use.
- Brown the ground lamb with the onion and garlic in a large saucepan over medium heat. Once the lamb is completely cooked through drain off and discard any excess grease, and return the pan to the heat.
- Add the remaining vegetables and cook, starting often until the cabbage is wilted and the carrots have begun to soften. Add the seasoning, ketchup, and Worcestershire sauce, stir, and continue to cook until fragrant.
- Sprinkle the flour over the meat mixture and stir until everything is coated in the flour, then add the beef broth. Bring the mixture to a simmer and cook stirring often until the mixture has thickened, then remove the pan from the heat.
- Preheat the oven to 375 degrees F.
- While the oven is preheating, spoon the lamb and vegetable mixture into a 9 x 13 casserole dish. Spoon the sweet potato mixture over the top, and gently spread it out with the back of your spoon, until it is completely covering the meat mixture.
- Bake for 25-30 minutes or until hot and bubbly. Remove the pan from the oven and serve immediately.
- Enjoy!
Notes
Any leftover Shepherd’s pie can be stored in an airtight container in the fridge for up to 5 days.
If you aren’t a fan of sweet potatoes, feel free to make the topping above with regular mashed potatoes instead!
Ground beef can easily be used in place of the ground lamb in this recipe.
Nutrition
Calories: 422kcalCarbohydrates: 31gProtein: 18gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 75mgSodium: 622mgPotassium: 765mgFiber: 5gSugar: 8gVitamin A: 19286IUVitamin C: 25mgCalcium: 145mgIron: 3mg
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