Here is an authentic shepherd’s pie, made with ground lamb. It’s also good
with a 50:50 combination of beef and pork if you can’t find lamb. Instead of the
traditional mashed potato topping, I use sweet potatoes, which provide
more nutrients and less starch and are a better match for lamb . . . Go on, try it.
As Found in
The Obesity Code Cookbook
- Prep: 20 m
- Cook: 1 h 25 m
- Total: 1 h 45 m
- Servings: 6
- 2 sweet potatoes
- 4 carrots
- 1 celery stalk
- 1 yellow onion
- 4 bacon slices
- 3 tbsp butter
- ground nutmeg
- 2 tbsp olive oil
- 2 bay leaves
- 1 lb ground lamb
- 14 oz plum tomatoes canned, with juice
- 1 cup chicken stock or chicken broth
- thyme fresh, 3 sprigs
- rosemary fresh, 1 sprig
- Assemble, prepare, and measure ingredients. Peel and cube sweet potatoes. Chop carrots. Chop celery. Dice onion. Slice bacon into batons.
- Bring a large saucepan of salted water to a boil over high heat, add sweet potatoes, and cook for 15 minutes, or until tender. Drain and mash with butter and a pinch of ground nutmeg.
- While sweet potatoes are cooking, warm olive oil in a skillet over medium heat. Add carrots, celery, onion, and bay leaves and cook for 8–10 minutes, or until onions are translucent and carrots are tender. Add bacon and fry for 5 minutes, or until it has rendered most of its fat but isn’t dark brown. Add lamb and cook, stirring occasionally, until nicely browned, about 10 minutes. Add tomatoes with their juice, stock, thyme, and rosemary and bring to a boil. Turn down heat to low and simmer, uncovered, for 20 minutes, or until liquid has reduced by half. Remove and discard bay leaf, thyme, and rosemary. Season with salt and pepper.
- Preheat oven to 400°F/200°C. Pour lamb mixture into a 13- × 9-inch/2 L baking dish and spread sweet potatoes in an even layer over top. Bake for 25–30 minutes, until bubbling and browned in places.
- To serve, cut into big squares and place on individual plates.