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Sweet Potato Shepherd’s Pie
Isabella

Sweet Potato Shepherd’s Pie

This Sweet Potato Shepherd’s Pie blends creamy, naturally sweet mashed sweet potatoes with a warmly spiced lamb filling featuring cumin, paprika, cinnamon, chickpeas, and dates. It’s comforting, aromatic, and irresistibly satisfying—perfect for weeknight dinners or feeding a hungry crowd.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Ingredients Method Notes

Ingredients
  

  • For the Sweet Potato Topping
  • 1½ pounds sweet potatoes peeled and cut into 1½-inch chunks (about 2 large potatoes)
  • 3 tablespoons unsalted butter diced for easier melting
  • 2 teaspoons smoked paprika divided
  • Salt & black pepper to taste
  • For the Savory Filling
  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper plus extra if you prefer more heat
  • 3 large garlic cloves minced
  • Proteins & Add-Ins
  • 1 pound ground lamb or substitute ground beef
  • 1 15-ounce can chickpeas, rinsed and drained
  • ½ cup chopped pitted dates for natural sweetness
  • 3 tablespoons fresh parsley chopped (more for serving)
  • For Thickening & Sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth low-sodium preferred

Method
 

  1. Boil sweet potatoes in salted water for 15–20 minutes until tender. Drain and dry them in the warm pot for 1–2 minutes.
  2. Mash sweet potatoes and mix in butter, ½ teaspoon smoked paprika, salt, and pepper.
  3. Preheat oven to 375°F (190°C). Heat olive oil in a skillet and cook onion, cumin, cinnamon, cayenne, and remaining paprika for 8–10 minutes.
  4. Add garlic and cook 1 minute until fragrant.
  5. Add ground lamb and brown for 3–5 minutes, breaking it into small pieces.
  6. Stir in chickpeas, dates, and parsley.
  7. Add tomato paste and cook 1–2 minutes to caramelize slightly.
  8. Sprinkle flour over mixture and stir until absorbed, then pour in broth, simmering 3–5 minutes until thickened.
  9. Transfer filling to a 9-inch baking dish and spread mashed sweet potatoes on top.
  10. Bake 25–30 minutes until bubbling. Broil 2 minutes for browning if desired.
  11. Let rest 15 minutes and top with fresh parsley before serving.

Notes

Prep ahead by making the filling and topping up to 24 hours in advance. Adjust cayenne to taste, or substitute the lamb with beef, turkey, or plant-based alternatives. For gluten-free, swap the flour for a gluten-free blend or cornstarch. Add a splash of milk to the mash for extra creaminess.