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Jorj Morgan

Heavenly Shepherd's Pie with Sweet Potato

Rich, savory ground lamb simmered with aromatic vegetables and a cinnamon-spiced broth, crowned with beautifully piped, fluffy sweet potatoes. The ultimate dish for sharing at neighborhood gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 people
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Sweet Potato Topping
  • 4 medium sweet potatoes
  • 1/4 cup half and half
  • 2 tablespoons butter
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
Savory Lamb Filling
  • 2 pounds ground lamb
  • 2 tablespoons olive oil
  • 1 large white onion peeled and diced, about 1 1/2 cups
  • 2 medium carrots peeled, trimmed and diced, about 1 cup
  • 2 medium garlic cloves peeled and minced, about 1 teaspoon
  • 2 tablespoons unbleached all-purpose flour
  • 1 6-ounce can tomato paste
  • 2 cups homemade beef broth or prepared low sodium chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 whole cinnamon stick
  • 1 10-ounce package frozen peas, thawed
  • 1 10-ounce package frozen pearl onions, thawed

Equipment

  • Piping Bag

Method
 

Sweet Potato Topping
  1. Preheat the oven to 350 degrees.
  2. Pierce the potatoes with a fork.
  3. Roast until the potatoes are squishy soft, about 30 minutes.
  4. Cut each in half and peel off the skin.
  5. Set the peeled potatoes into the bowl of a food processor.
  6. Pour the half and half into the bowl.
  7. Add the butter and egg.
  8. Season with salt and pepper.
  9. Pulse until the sweet potatoes are pale orange and fluffy.
  10. Let them cool while you make the filling.
Savory Lamb Filling
  1. Crumble the lamb into a non-stick skillet or cast iron skillet over medium high heat.
  2. Use a wooden spoon to stir the meat, breaking up any large clumps.
  3. Cook until all of the lamb is browned and fragrant, about 8 to 10 minutes.
  4. Use a slotted spoon to transfer the lamb to a bowl.
  5. Pour the juices from the pan into a heatproof container and discard when cool enough to handle.
  6. Drizzle the olive oil around the bottom of the skillet.
  7. Cook the onion, carrots and garlic in the skillet until soft, about 5 minutes.
  8. Transfer the lamb and any juices from the bowl back into the skillet.
  9. Dust the lamb and veggies with flour.
  10. Spoon the tomato paste into the lamb.
  11. Pour in the beef broth and Worcestershire sauce.
  12. Stir the cumin, thyme and rosemary into the filling.
  13. Season with salt and pepper.
  14. Bury the cinnamon stick in the meat.
  15. Simmer until the sauce thickens, about 10 to 15 minutes.
  16. Stir in the peas and onions and continue to simmer until the peas are soft, about 5 minutes more.
  17. Remove the cinnamon stick and spoon the filling into an 11 x 7 x 2 inch baking dish.
  18. Spoon the cooled sweet potatoes from the bowl of the processor into a resealable plastic bag.
  19. Squeeze the bag to remove all of the air.
  20. Cut the corner off the bag and press out the potatoes into decorative dollops over the top of the filling.
  21. Set the oven to the broil setting.
  22. Place the casserole directly under the broiler and heat until the potatoes just begin to turn golden brown on the edges, about 5 to 8 minutes.