Shepherd's Pie with Ground Lamb and Sweet Potatoes
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Description
Yams mixed with tahini and green onions top this special shepherd's pie.
Ingredients
- 2 large white sweet potatoes
- 1 pound ground lamb
- 1 onion, finely chopped
- ¼ cup finely chopped leek
- ¼ cup finely chopped celery
- 1 (16 ounce) can tomato sauce (such as Pomì)
- 1 (15 ounce) can chickpeas, drained
- 1 teaspoon ground cumin, or more to taste
- salt and ground black pepper to taste
- ½ cup tahini
- ½ cup finely chopped green onions
Directions
- 1. Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
- 2. Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour.
- 3. In the meantime, heat a large skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
- 4. Add onion, leek, and celery to the skillet and saute until tender, 4 to 5 minutes. Stir in tomato sauce, chickpeas, cumin, salt, and pepper. Reduce heat; simmer 5 to 10 minutes. Return lamb to the skillet and simmer for 1 to 2 minutes more.
- 5. Reduce oven temperature to 325 degrees F (165 degrees C). Pour lamb mixture into a baking pan. Mash the sweet potato in a bowl, stir in tahini and green onions, and spread on top of the lamb.
- 6. Bake in the preheated oven until bubbling throughout and top is lightly browned, about 40 minutes.
Nutrition Facts
serving: 8 servings
calories: 368.8 kcal
carbohydrates: 40.7 g
protein: 17 g
saturated fat: 4.4 g
cholesterol: 38 mg
sodium: 538.9 mg
fiber: 7.9 g
sugar: 8.6 g
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