Shepherd's Pie with Ground Lamb and Sweet Potatoes

Japanese white sweet potatoes are roasted and mixed with tahini and green onions for the topping of this shepherd's pie starring tomato-sauced lamb and chickpeas.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 369 Calories

Ingredients

• salt and ground black pepper to taste
• 1 onion, finely chopped
• 1 pound ground lamb
• 1 teaspoon ground cumin, or more to taste
• 1 (15 ounce) can chickpeas, drained
• 2 large white sweet potatoes
• 1 (16 ounce) can tomato sauce (such as Pomì)
• 0.25 cup finely chopped celery
• 0.5 cup tahini
• 0.5 cup finely chopped green onions
• 0.25 cup finely chopped leek

Recipe Instructions

Step 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.

Step 2

Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour.

Step 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.

Step 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.

Step 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.

Step 6

Bake in the preheated oven until bubbling throughout and top is lightly browned, about 40 minutes.