Shepherd’s Pie with Sweet Potato Crust (recipe)

This recipe is so outstanding it deserves a separate post to ensure the recipe sticks around. The combination of ground lamb and sweet potato is spectacular, and this is the kind of dish that is perfect on a cold Sunday, or rainy weekday. I actually made the stew the night before and roasted the sweet potatoes, and then the next night, assembled the dish, baked and broiled. The recipe below is based upon the recipe of the same name on the Australian Lamb website. I updated the instructions and added my own modifications to the ingredients.

Shepherd’s Pie with Sweet Potato Crust

Comforting lamb stew; one-pot wonder


  • 1 TBS olive oil
  • 2 pounds ground lamb
  • 1/2 cup cubed pancetta (can also use bacon)
  • 1 cup chopped onion
  • 1/2 cup chopped celery (about 2 stalks)
  • 2 large carrots, peeled and sliced
  • 15oz can Roma tomatoes chopped
  • 1 TBS Italian Herb spice (Penzey’s)
  • 2 turnips, peeled and chopped (about 2 cups)
  • 4 mushrooms, cleaned, trimmed and sliced (optional)
  • 2 cups chicken or beef stock
  • 2 1/2 cups sweet potato, steamed or boiled and mashed (about 3-4 medium sweet potatoes)
  • 4 TBS butter, softened
  1. In a dutch oven, heat olive oil over medium heat, and brown lamb, breaking up with spoon. Using a slotted spoon, transfer to a dish and set aside. Drain remaining fat and wipe dutch oven with paper towel.
  2. Back over medium heat, add in the pancetta, onions, celery and carrots, and cook slowly until vegetables are soft and onions translucent, about 10 minutes.
  3. Add in tomatoes, Italian Herbs, turnips, mushrooms (if using), and stock, as well as browned lamb. Bring to a boil, then reduce heat to low and simmer, uncovered, for 1 hour. At this point, the dish can be cooled to room temperature, and refrigerated overnight.
  4. While the stew is working, scrub sweet potatoes, prick with a fork all over, and roast at 375F on a baking sheet for about 40 minutes, until a fork can easily pierce the potato. Remove from oven, allow to cool until you can comfortably handle, then peel and put into mixing bowl. Add butter and whip with handmixer until well pureed and light.
  5. Preheat oven (or increase oven heat) to 425F. Drop heaping spoonfuls of sweet potato mash over the top of the stew, and use the back of the spoon to spread the mashed sweet potatoes to cover the stew completely. Bake for 20 minutes until bubbly, then turn the broiler on and crisp up the sweet potato crust. Remove from oven and allow to cool 5 minutes before serving.

Preparation time: 1 hour(s)

Cooking time: 2 hour(s)

Number of servings (yield): 8

5 :  ★★★★★ 1 review(s)

Copyright © 2012 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.