Fusion Sweet Potato Shepherd's Pie


Recipe by Jazzmine from Dash of Jazz

Serves 8
Prep time: 10 min.
Cook time: 1 hr 15 mins

An easy and delicious rendition of shepherd's pie made with a North African spiced lamb filling and sweet potato topping.

3 medium sweet potatoes
1⁄4 tsp black pepper
1⁄2 tsp garlic powder
1⁄2 tsp kosher salt
2 tsp olive oil
3 clv minced garlic
1⁄3 yellow onion diced
1 lb ground lamb, ground beef or turkey
1⁄2 tsp ground coriander
1⁄2 tsp ground cumin
1⁄2 tsp kosher salt
1⁄2 tsp smoked paprika
1⁄4 tsp black pepper
1⁄4 tsp cinnamon
1⁄4 tsp crushed red pepper (depending on heat preference)
4 white mushrooms chopped
1⁄2 c water
3 tbsp tomato paste
fresh mint leaves

To prep sweet potatoes for topping, preheat oven to 400 degrees. Place sweet potatoes in oven (on or over a piece of foil to catch any drippings) and roast for about 45 minutes or until easily pierced with a fork. Set aside until cool enough to handle. Reduce oven heat to 350 degrees.

Meanwhile, prepare the filling. Heat olive oil in a large skillet over medium high flame. Add onion and garlic then cook for about a minute.

Add ground lamb to pan and break up with spoon then add spices, stir to mix, and cook until lamb is browned.

Add peas & carrots, mushrooms, tomato paste, and water to pan then stir until the water and tomato paste combine into a sauce. Remove pan from flame and spread filling into a baking dish.

To make the topping, peel and mash the roasted sweet potatoes. Add black pepper, garlic powder, and salt then mix well. This step should be easy to do with a fork or wooden spoon but can also be accomplished in a food processor or stand mixer.

Spread sweet potato topping over filling in pan. If you want, you can make a design in the topping using a large fork, kabob skewer or something similar.

Bake shepherd's pie, uncovered, about 30 minutes. Top will not brown much. Garnish with chopped mint leaves, if desired, and enjoy warm.