Description
Golden mashed sweet potatoes glisten atop a savory lamb mixture studded with carrots and peas. Aromas of thyme and rosemary fill the kitchen as you cut into bubbling layers of comfort and flavor.
Ingredients
- 2 pounds sweet potatoes, peeled and diced
- 2 tablespoons butter
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground lamb
- 2 carrots, diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Instructions
- Preheat the oven to 400°F (200°C).
- Place the sweet potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15 minutes, then drain.
- Mash the sweet potatoes with butter, milk, salt, and black pepper until smooth. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until fragrant, about 3 minutes.
- Add the ground lamb and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Stir in the carrots, tomato paste, beef broth, Worcestershire sauce, thyme, and rosemary. Simmer for 8 minutes until the sauce thickens slightly.
- Stir in the frozen peas and adjust seasoning with salt and pepper. Remove from heat.
- Transfer the meat mixture into a baking dish and spread it into an even layer. Spoon the mashed sweet potatoes over the top and smooth with a spatula.
- Bake for 20 minutes or until the top is slightly golden and the filling is bubbling around the edges.
- Let stand for 5 minutes before serving.
Notes
- For a vegetarian version, substitute lentils or mushrooms for the lamb.
- Swap sweet potatoes with regular potatoes or a mix of both for a different flavor.
- Leftovers can be reheated in the oven at 350°F (175°C) until warmed through.
- Garnish with chopped parsley or chives for a fresh finish.