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Stunning plated serving of Heavenly Shepherd’s Pie with Sweet Potato, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Shepherd's Pie with Sweet Potato

This luxurious take on Shepherd's Pie elevates a classic comfort with a fragrant lamb filling, richly spiced with cumin, thyme, and a hint of cinnamon. Crowned with a fluffy, golden-edged sweet potato topping, it's a deeply satisfying and elegant offering perfect for a cozy supper.
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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
  • ¼ cup half and half
  • 2 tablespoons butter
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
Lamb & Vegetable Base
  • 2 pounds ground lamb
  • 2 tablespoons olive oil
  • 1 large white onion, peeled and diced, about 1 ½ 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 or prepared low sodium beef broth
Braising Aromatics, Spices & Peas
  • 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°.
  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.
Brown the Lamb & Veggies
  1. Crumble the lamb into a nonstick 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.
Simmer the Savory Filling
  1. Dust the lamb and veggies with flour.
  2. Spoon in the tomato paste.
  3. Pour in the beef broth and Worcestershire sauce.
  4. Stir the cumin, thyme and rosemary into the filling.
  5. Season with salt and pepper.
  6. Bury the cinnamon stick in the meat.
  7. Simmer until the sauce thickens, about 10 to 15 minutes.
  8. Stir in the peas and pearl onions and continue to simmer until the peas are soft, about 5 minutes more.
  9. Remove the cinnamon stick and spoon the filling into an 11 x 7 x 2 inch broiler safe baking dish.
Pipe Potatoes & Broil
  1. Dollop the sweet potatoes over the top of the filling.
  2. Set the oven to the broil setting.
  3. 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.