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!
The lamb was a little bland, and the sweet potato was a bit undercooked. I followed the recipe as best as I could but the overall result was underwhelming.
Really enjoyed this dish! The combination of flavors and textures is excellent. A hearty and satisfying meal that's perfect for a chilly evening.
Great recipe! The sweet potato crust adds a lovely sweetness to the dish. The lamb was cooked to perfection. A definite keeper!
Delicious and comforting. A perfect weeknight meal! The sweet potato adds a wonderful depth of flavor. I will be making this again and again.
It's a good recipe, but could use more seasoning. The lamb was a bit bland for my taste. The sweet potato was nice and fluffy though.
