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!
Absolutely delicious! This Sweet Potato Shepherd's Pie is a winner. The combination of the lamb and sweet potato is brilliant.
Best Shepherd's Pie I've ever had! The balance of flavors is perfect. The sweet potato crust is so good, and the lamb is cooked to perfection. 10/10!
This is a fantastic twist on a classic. The sweet potato crust is surprisingly good, and the lamb filling is perfectly seasoned. Easy to make and tastes delicious.
It was good, but nothing extraordinary. The lamb was a bit dry. Perhaps more gravy would help. The sweet potato was nice though.
