Spiced Sweet Potato Shepherd's Pie

spiced sweet potato shepherds pie served on small white plate with green beans

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4 from 1 vote

Deliciously spiced lamb topped with feta-infused sweet potato mash - this is comfort food through and through!

Prep Time20

Cook Time1 35

Total Time1 55

Course: Dinner, Main Course

Cuisine: English, Middle Eastern

Servings: - 6

Author: Chris Collins

Cost: £3 / $4

Equipment

Large Baking Tray & Foil
Sharp Knife & Chopping Board
Jug (for stock)
25cm x 17cm / 10" x 6.5" Baking Dish (or similar size)
Large Bowl & Potato Masher
Serving Spoon

Ingredients

Sweet Potato Mash

4 large Sweet Potatoes (approx 1.8-2kg/4-4.4lb total)
200g / 7oz Feta, roughly crumbled (see notes)
3 tbsp / 45g Butter
1/2 tsp Salt, or to taste
1/4 tsp Black Pepper, or to taste

Spice Mix

2 tsp Ground Cumin
1 1/2 tsp Ground Coriander
1 tsp Smoked Paprika
1/2 tsp Black Pepper
1/4 tsp EACH: Turmeric, Ground Cinnamon, Salt (or salt to taste)

Filling

1 medium White Onion, finely diced
1 Red Chilli, finely diced (see notes)
3 cloves of Garlic, finely diced
500g / 1lb Minced/Ground Lamb (see notes)
2 tbsp Tomato Puree (Tomato Paste in US)
2 tbsp Plain Flour
480ml / 2 cups Beef Stock
Olive Oil, as needed

Instructions

Preheat the oven to 200C/400F.
Line a large baking tray with foil then add the potatoes. Poke each one a few times with a fork then coat in a drizzle of oil. Place in the oven for 60-75 minutes, or until knife tender right through.
Meanwhile, add a drizzle of oil to a large pan over medium heat. Add the onion and fry until it begins to soften and take on colour. Add the garlic & chilli and fry for another minute, then add in the lamb. Fry until browned right through, breaking up with your wooden spoon as you go. Stir in the spice mix, then stir in the tomato puree and fry for a minute or so.
Stir in the flour until well combined, then gradually stir in the stock. Simmer for 20 minutes, stirring occasionally, until nice and thick. The filling should almost hold its own when you run a wooden spoon through the centre. Pour into a baking dish and leave to cool until a thick skin forms over the top (important so the pie doesn't collapse).
When the potatoes are ready, slice them through the centre and use a tea towel to press them open. Leave for 5 minutes to steam, then scoop out the potato and add it to a large bowl with the butter, feta, salt and pepper. Mash to combine, then check for seasoning and add more if needed.
Gently spoon the mash on top of the filling then bake in the oven for 25 minutes, or until it begins to very lightly char and bubble around the edges. Leave to sit for at least 5 minutes so it can reform shape, then tuck in and enjoy!

Video

Notes

a) Lamb - I use 20% because that's usually what the supermarkets sell. The excess fat is useful to bind with the flour to create a roux. Plus fat = flavour!

b) Feta - I originally tested with the feta crumbled on top, which was nice, but it dried up quite a bit and charred a little too much. I know it might seem odd mixed in with the mash but it truly works once it's baked. You won't get it completely smooth, so some small lumps and bumps are fine.

c) Chilli - I just use a regular store-bought packaged red chilli (not overly spicy). Deseed to reduce spice if you'd like. You could also sub 1/8-1/4 tsp cayenne pepper.

d) How to prevent the mash from sinking into the filling - It's not the end of the world if it does, but having the layers separated is definitely preferable. Here's some preventative measures:

Baking the potatoes - Boiling the potatoes just adds more moisture, so baking the potatoes is definitely preferable.
Steaming - Leaving them for 5 minutes after you slice them will allow some unwanted moisture to escape.
No added liquid - Don't add sour cream or milk to the mash. It doesn't need it flavour-wise and will add unwanted liquid.
Cooling the filling - Allow the filling to cool in the baking dish is very important. The skin that forms will help prevent the mash from sinking in.

e) Serving - I've served with Green Beans, but you can check out my Sides for more inspo! Don't feel like you need to add a side though, it's a pretty hearty recipe.

f) Calories - Whole recipe divided by 5 assuming 1/2 tbsp oil is used.

Nutrition