Shepherds Pie With Ground Lamb And Sweet Potatoes Recipes

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SHEPHERD'S PIE WITH GROUND LAMB AND SWEET POTATOES



Shepherd's Pie with Ground Lamb and Sweet Potatoes image

Yams mixed with tahini and green onions top this special shepherd's pie.

Provided by mina

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h50m

Yield 8

Number Of Ingredients 11

2 large white sweet potatoes
1 pound ground lamb
1 onion, finely chopped
¼ cup finely chopped leek
¼ cup finely chopped celery
1 (16 ounce) can tomato sauce (such as Pomì)
1 (15 ounce) can chickpeas, drained
1 teaspoon ground cumin, or more to taste
salt and ground black pepper to taste
½ cup tahini
½ cup finely chopped green onions

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour.
  • In the meantime, heat a large skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
  • Add onion, leek, and celery to the skillet and saute until tender, 4 to 5 minutes. Stir in tomato sauce, chickpeas, cumin, salt, and pepper. Reduce heat; simmer 5 to 10 minutes. Return lamb to the skillet and simmer for 1 to 2 minutes more.
  • Reduce oven temperature to 325 degrees F (165 degrees C). Pour lamb mixture into a baking pan. Mash the sweet potato in a bowl, stir in tahini and green onions, and spread on top of the lamb.
  • Bake in the preheated oven until bubbling throughout and top is lightly browned, about 40 minutes.

Nutrition Facts : Calories 368.8 calories, Carbohydrate 40.7 g, Cholesterol 38 mg, Fat 16.4 g, Fiber 7.9 g, Protein 17 g, SaturatedFat 4.4 g, Sodium 538.9 mg, Sugar 8.6 g

SWEET POTATO SHEPHERD'S PIE



Sweet Potato Shepherd's Pie image

Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 50m

Yield 4

Number Of Ingredients 10

1 ½ pounds sweet potatoes, peeled and chopped
2 tablespoons soft, non-hydrogenated margarine
¼ teaspoon fresh ground pepper
2 teaspoons Spectrum® Canola Oil
1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
1 green pepper, chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup Imagine® Low Sodium Organic Vegetable Broth
1 cup combined, Yves Veggie Cuisine® sweet peas, Yves Veggie Cuisine® whole kernel Golden Corn and carrots

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In pot of boiling water, cook potatoes for about 15 minutes or until tender.
  • Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
  • In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
  • Stir in flour and cook, stirring, for 1 minute.
  • Add stock to skillet; bring to a boil.
  • Add peas, corn, carrots, and remaining ground pepper.
  • Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
  • Bake in the preheated oven for about 15 minutes or until bubbly around edges.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 50.9 g, Fat 8.4 g, Fiber 10.6 g, Protein 19.3 g, SaturatedFat 1 g, Sodium 729.2 mg, Sugar 12.9 g

SWEET POTATO SHEPHERD'S PIE



Sweet Potato Shepherd's Pie image

As a child, shepherd's pie was one of my favorites. But now, having cut white potatoes out of our diet, I experimented with sweet potatoes in this dish for two. The result is different, but just as yummy! -Tanya Marcketti, Golden, Colorado

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1 large sweet potato
1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup tomato sauce
Dash each ground cinnamon, allspice and nutmeg
1 tablespoon butter
1 tablespoon 2% milk
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside., When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 404 calories, Fat 12g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 900mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 6g fiber), Protein 27g protein.

LAMB AND SWEET POTATO PIE



Lamb and Sweet Potato Pie image

The sweet flavor of the prunes and the spices give this dish a Moroccan accent. It takes a little work to put together, but the results are worth it.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 23

2 teaspoons ground cinnamon
4 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons freshly grated ginger
1 tablespoon all-purpose flour
1 1/2 teaspoons salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 pounds lean leg of lamb, cut into 1-inch cubes
3 tablespoons olive oil
4 tablespoons unsalted butter
2 large onions, thinly sliced
1 tablespoon sugar
3 large cloves garlic, peeled and minced (about 1 1/2 tablespoons)
3 cups Homemade Beef Stock
1 28-ounce can whole Italian plum tomatoes
2 pieces star anise
2 cinnamon sticks, about 3 inches long
2 medium carrots, peeled and cut into 1/2-inch rounds
2 pounds sweet potatoes, peeled and cubed
12 ounces fresh spinach, (optional), washed
1/2 cup dried tart cherries
1/2 cup dried pitted prunes, cut in half
Freshly grated nutmeg, for sprinkling

Steps:

  • In a medium mixing bowl, combine ground cinnamon, 2 teaspoons cumin, 1 teaspoon coriander, 1 tablespoon fresh ginger, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lamb pieces with the spice mixture to coat.
  • In a Dutch oven or a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add lamb in 2 to 3 batches, in a single layer, and sear until dark brown on all sides, about 6 minutes per batch. Add the remaining tablespoon olive oil during searing if pan becomes dry. Remove the lamb pieces, and set aside.
  • Reduce heat to medium; add 1 tablespoon butter. Add onions and sugar; cook 10 minutes, stirring frequently, scraping up brown bits on bottom of pan while stirring the onion.
  • Reduce heat to medium low, add minced garlic, and cook until brown and well caramelized, about 15 minutes.
  • Preheat oven to 325 degrees. Stir in stock, tomatoes, star anise, cinnamon sticks, carrots, remaining 2 teaspoons cumin, 2 teaspoons coriander, 1 tablespoon ginger, remaining 1 teaspoon salt, and reserved lamb. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, uncovered, for about 1 hour, until lamb is tender and sauce is thick.
  • Meanwhile, place sweet potatoes in a large saucepan; cover with cold water. Bring to a boil, reduce heat to medium, and simmer, uncovered, for 15 minutes, until very tender when pierced with a fork. Drain potatoes, and return to saucepan. Dry potatoes over medium-low heat for 1 minute. Pass potatoes through a food mill into a medium bowl. Stir in remaining 3 tablespoons butter; add salt to taste. Set aside, loosely covered.
  • If using spinach, place in a large skillet over medium-high heat. Season to taste with salt and pepper, cover, and cook until wilted, about 1 1/2 minutes. Drain, and rinse under cold water to stop the cooking. Set aside.
  • Remove star anise and cinnamon sticks from the stew. Stir in cherries and prunes. Transfer mixture to a deep 2-quart casserole, and place a layer of spinach, if using, over the stew. Spoon the sweet potato mixture onto the stew. Place on a baking sheet, and bake for 30 minutes. Sprinkle with freshly grated nutmeg.

SHEPHERD'S PIE WITH GROUND LAMB



Shepherd's Pie with Ground Lamb image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons unsalted butter, plus 2 tablespoons melted for brushing top
2 medium onions, coarsely chopped
3 carrots, sliced 1/3 inch thick
2 pounds ground lamb
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
1/4 to 1/2 teaspoon Tabasco sauce, or to taste
2 cups homemade or low-sodium commercial chicken stock
1 ten-ounce package frozen peas
Mashed Potatoes

Steps:

  • Preheat oven to 425 degrees. In a large skillet heat oil and 2 tablespoons butter over high heat. Add onions and carrots, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
  • Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.
  • Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.

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From yummly.com


SWEET POTATO SHEPHERD'S PIE - REAL FOOD WITH SARAH
2021-10-08 Shepherd's Pie. Heat olive oil over medium-high heat. Once hot, add diced onion, carrot and celery. Season with ½ teaspoon salt and cook until soft and translucent, about 5-7 minutes. Add ground beef, black pepper, another ½ teaspoon salt, garlic cloves, tomato paste, Worcestershire sauce and mix, breaking up the ground beef.
From realfoodwithsarah.com


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