Ground Lamb Shepherd's Pie Topped with Sweet Potatoes

Step 1

Preheat your oven to 450°F (230°C). While it’s heating up, poke the sweet potatoes a few times with a fork and pop them on a baking sheet. Roast them for about 50 minutes to an hour, or until they’re nice and soft when you poke them.

Step 2

While the sweet potatoes are baking, heat a large skillet over medium-high heat. Brown the ground lamb, breaking it up as it cooks, until it’s cooked through and crumbly—this usually takes around 5 to 7 minutes. Once done, transfer the lamb to a plate and set it aside.

Step 3

In the same skillet, toss in the onion, leek, and celery. Cook them until they’re soft and fragrant, about 4 to 5 minutes. Then stir in the tomato sauce, chickpeas, cumin, salt, and pepper. Turn the heat down and let everything simmer gently for 5 to 10 minutes. Add the lamb back in and let it all cook together for another minute or two.

Step 4

Lower the oven temperature to 325°F (165°C). Spoon the lamb mixture into a baking dish. Mash the sweet potatoes in a bowl, mix in the tahini and green onions, and spread this over the meat as the topping.

Step 5

Pop the whole thing back in the oven and bake it for around 40 minutes, until it’s bubbling and the top has turned a lovely golden brown.

Serving Options

Serve with a simple green salad or steamed vegetables to add freshness and balance. A dollop of Greek yogurt or a sprinkle of fresh herbs like parsley can also brighten the dish nicely.

Storage & Reheating

Cool leftovers completely before storing in an airtight container. Keep refrigerated for up to 3 days, and reheat gently in the oven to maintain the texture of the topping. This pie can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.