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 very tasty and easy-to-make recipe. The sweet potato crust is a great alternative to traditional mashed potatoes. Would make again!
It was okay. The sweet potato was a bit too sweet for me. Maybe I would try adding some herbs next time to balance it out.
This Shepherd's Pie is amazing! The sweet potato crust is the best part. The lamb filling is so flavorful, and the overall dish is very comforting.
Really enjoyed this recipe! The sweet potato crust is a healthy and tasty alternative to traditional mashed potatoes. Will make again.
A very good Shepherd's Pie. The sweetness of the sweet potato is nicely balanced by the savory lamb. I would definitely recommend this recipe!
