Ingredients
Sweet Potato Topping
2 1/2 lbs sweet potatoes (about 3-4 medium), peeled and cubed
2 tbsp butter (or olive oil)
1/4 cup milk (or unsweetened almond milk)
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
Optional: 1/2 tsp garlic powder or a pinch of cinnamon (for warmth)
Filling
1 tbsp olive oil
1 lb ground lamb (traditional) or ground beef/turkey
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 cup frozen peas (or mixed veggies)
2 tbsp tomato paste
2 tbsp flour (or 1 tbsp cornstarch slurry at the end for gluten-free)
1 1/2 cups beef broth (or chicken/veg broth)
1 tbsp Worcestershire sauce (optional but great)
1 tsp dried thyme
1/2 tsp smoked paprika
Salt & pepper, to taste
Optional finishing: 1/2 cup shredded cheddar or parmesan for the top
Instructions
Boil sweet potatoes:
Add sweet potato cubes to a pot of salted water. Bring to a boil and cook 12–15 minutes until very tender. Drain well.
Make the mash:
Mash sweet potatoes with butter, milk, salt, and pepper until smooth. (Add a splash more milk if needed.) Set aside.
Cook the filling:
Preheat oven to 400°F. In a large skillet, heat olive oil over medium-high heat. Add ground meat and cook until browned. Drain excess fat if needed.
Sauté aromatics:
Add onion and carrots; cook 5–7 minutes until softened. Stir in garlic for 30 seconds.
Build the gravy:
Stir in tomato paste, thyme, and paprika. Sprinkle flour over the mixture and stir 1 minute. Slowly pour in broth, stirring until thickened. Add Worcestershire (if using). Simmer 3–5 minutes.
Add peas:
Stir in peas and simmer 1–2 minutes. Taste and season with salt and pepper.
Assemble:
Spread filling into a 9×13-inch baking dish (or similar). Dollop sweet potato mash over the top and gently spread to cover. Use a fork to make ridges.
Bake:
Bake 18–22 minutes until bubbling. Broil 1–2 minutes for a golden top (watch closely). Rest 10 minutes before serving.
Notes
Cooking Tips
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Dry the potatoes well after draining—this keeps the topping fluffy, not watery.
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Fork ridges = better browning on top.
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If the filling seems thin, simmer a few extra minutes before assembling. If too thick, splash in a bit more broth.
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Let it rest 10 minutes after baking so the slices hold together neatly.
Variations
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Leaner option: Use ground turkey and chicken broth.
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Vegetarian: Swap meat for lentils + mushrooms (about 2½–3 cups cooked lentils) and use vegetable broth.
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Dairy-free: Use olive oil or vegan butter and unsweetened almond milk.
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Extra veggies: Add diced celery, corn, green beans, or chopped spinach.
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Spicy twist: Add a pinch of cayenne or a spoon of chipotle in adobo to the filling.
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Cheesy top: Sprinkle cheddar or parmesan during the last 5 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g