Preheat your oven to 375°F (190°C). In a large skillet or pot, brown the ground lamb over medium-high heat. Drain any excess grease.
Add the diced onion, carrots, celery, and garlic to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Cook for another 2 minutes, allowing the flavors to meld.
Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the sauce has thickened slightly.
Meanwhile, prepare the mashed sweet potato topping. In a large bowl, mash the cooked sweet potatoes with butter, milk, salt, and pepper until smooth and creamy.
Pour the lamb and vegetable mixture into a 9x13 inch baking dish. Spread the mashed sweet potato topping evenly over the meat mixture.
Bake in the preheated oven for 20-25 minutes, or until the sweet potato topping is golden brown and the filling is bubbly. Let it cool for a few minutes before serving. Enjoy!
A really solid Shepherd's Pie. The sweet potato adds a nice touch of sweetness that complements the savory lamb really well. Would definitely make it again!
Absolutely amazing! The sweet potato crust is so light and fluffy, and the lamb filling is rich and flavorful. My family loved it!
This is comfort food at its finest! The sweet potato topping is so delicious. Easy to make and always a crowd-pleaser.
The flavors were good, but I found the sweet potato a little dense. Maybe I didn't mash it enough.
It was okay. Not the best Shepherd's Pie I've had, but not the worst either. The sweet potato was a bit dry.
