Shepherd's Pie with Sweet Potato Topping

1. 1
   boil · ~15 min

   Boil the sweet potatoes.

   1.Place cubed sweet potatoes in a large pot and cover with cold water.

   2.Add a pinch of salt and bring to a boil over high heat.

   3.Reduce heat and simmer until fork-tender, about 12 to 15 minutes.

   TIPStart with cold water so the potatoes cook evenly.
2. 2
   prep

   Preheat oven to 400°F.

3. 3
   saute · ~7 min

   Brown the ground lamb.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add ground lamb and cook, breaking up with a spoon, until browned all over.

   3.Transfer lamb to a bowl using a slotted spoon, leaving a little fat in the pan.

   TIPDon't crowd the meat — work in batches if needed to get a good sear.
4. 4
   saute · ~7 min

   Build the aromatic base.

   1.Add onion and carrot to the skillet and cook until softened, about 5 minutes.

   2.Stir in minced garlic, rosemary, and thyme, cooking 1 minute until fragrant.

   3.Add tomato paste and cook for 1 minute, stirring constantly.
5. 5
   simmer · ~6 min

   Finish the filling.

   1.Sprinkle flour over the vegetables and stir for 30 seconds.

   2.Return the lamb to the skillet. Pour in water and stir to combine.

   3.Add frozen peas and bring to a gentle simmer, cooking until the gravy thickens, about 5 minutes.

   4.Season with salt and black pepper.

   TIPLet the gravy coat the back of a spoon before removing from heat.
6. 6
   mix · ~2 min

   Mash the sweet potatoes.

   1.Drain the boiled sweet potatoes well and return to the pot.

   2.Add butter, warm milk, and a pinch of salt.

   3.Mash until smooth and creamy.

   TIPWarm the milk first — cold milk makes the mash gluey.
7. 7
   assemble · ~2 min

   Assemble the shepherd's pie.

   1.Transfer the lamb filling to the baking dish and spread into an even layer.

   2.Spoon the mashed sweet potato on top and spread gently to the edges.

   3.Use a fork to create ridges on the surface for extra browning.

   TIPRidges create crispy edges — don't skip this step.
8. 8
   bake · ~25 min

   Bake until golden.

   Place the dish on a baking sheet and bake in the preheated oven until the top is golden and the filling is bubbling around the edges, about 20 to 25 minutes.

   TIPPlace on a baking sheet to catch any drips.
9. 9
   rest · ~10 min

   Let it rest for 10 minutes before serving.

   This allows the filling to set, making it easier to slice and serve.

   TIPServed straight from the oven it will fall apart — the rest is essential.

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