Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, diced (about 1 cup)
  • 2 carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 lb ground lamb (454g)
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste (30 ml)
  • 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
  • 1 tsp dried thyme
  • 1 cup beef broth (240 ml)
  • 1/2 cup red wine (optional, but adds depth of flavour) (120 ml)
  • 1 cup frozen peas
  • Salt and freshly ground black pepper to taste
  • 1 tbsp Worcestershire sauce (15 ml)
  • 2 lbs sweet potatoes, peeled and cubed (approximately 907g)
  • 4 tbsp unsalted butter (57g)
  • 1/4 cup milk or cream (60 ml)
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg (optional)

Instructions:

  1. Boil sweet potatoes until tender. Drain and mash with butter, milk/cream, salt, pepper, and nutmeg (if using). Set aside.
  2. Heat olive oil in a large skillet or Dutch oven. Sauté onion, carrots, and celery until softened.
  3. Add ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in garlic, tomato paste, rosemary, and thyme. Cook for 1 minute, until fragrant.
  5. Pour in beef broth and red wine (if using). Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until the sauce has thickened slightly. Stir in Worcestershire sauce.
  6. Stir in frozen peas during the last 5 minutes of simmering.
  7. Transfer the lamb filling to the prepared baking dish. Spread the sweet potato topping evenly over the filling.
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
  9. Let stand for 10 minutes before serving.