Sweet Potato Shepherd’s Pie

Why You’ll Love This Recipe

I love this recipe because it balances hearty comfort with unexpected flavors. The sweet potatoes complement the spiced lamb and chickpeas beautifully, while the dates add a subtle, natural sweetness. It’s a one-dish meal that’s satisfying, nourishing, and perfect for making ahead. Plus, it’s just as good the next day when the flavors have had time to meld.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and cut into chunks

• Ground lamb

• Chickpeas, drained and rinsed

• Dates, chopped

• Onion, chopped

• Garlic, minced

• Olive oil

• Ground cumin

• Smoked paprika

• Ground cinnamon

• Salt and pepper

• Butter (for mashing the sweet potatoes)

• Milk or cream (for mashing the sweet potatoes)

Directions

1. I preheat the oven to 375°F.

2. I place the sweet potatoes in a pot of salted water, bring to a boil, and cook until tender, about 15–20 minutes. I drain them well to remove excess moisture.

3. While the potatoes cook, I heat olive oil in a large skillet over medium heat. I add the onion and cook until softened, then stir in the garlic, cumin, smoked paprika, and cinnamon.

4. I add the ground lamb, cooking until browned and breaking it apart with a spoon.

5. I stir in the chickpeas and chopped dates, season with salt and pepper, and let the filling simmer for a few minutes to blend the flavors.

6. I mash the sweet potatoes with butter, milk or cream, and salt until smooth.

7. I transfer the lamb mixture to a baking dish, spread the mashed sweet potatoes evenly over the top, and smooth with a spatula.

8. I bake for 25–30 minutes, until the topping is slightly golden and the filling is bubbling.

9. I let it cool for about 15 minutes before serving so the layers set.

Servings and timing

This recipe makes about 6 servings.
Prep time is 10 minutes, cook time is 1 hour, plus 15 minutes cooling, for a total of about 1½ hours.

Variations

• I use ground beef or turkey instead of lamb.

• For a vegetarian version, I skip the meat and double the chickpeas, adding extra vegetables like spinach or zucchini.

• I add chopped preserved lemon for extra brightness.

• White or Japanese sweet potatoes make the topping drier and more starchy.

• A sprinkle of toasted almonds or pine nuts adds crunch on top.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I cover and warm in a 350°F oven until heated through, or use the microwave for smaller portions. This dish also freezes well—I thaw overnight in the fridge before reheating.

FAQs

Can I make this ahead of time?

Yes, I assemble it up to a day in advance, refrigerate it, and bake it just before serving. I add about 10 extra minutes to the bake time if it’s cold from the fridge.

Can I make the sweet potato topping firmer?

Yes, I make sure to drain the sweet potatoes thoroughly and cook off excess moisture before mashing.

Do I have to use dates?

No, but they add a lovely sweetness. I sometimes swap them for raisins, apricots, or leave them out entirely.

Can I make this spicier?

Yes, I add cayenne pepper or harissa to the lamb mixture for heat.

What’s the best side to serve with this?

A crisp green salad with a citrusy dressing balances the richness of the pie.

Conclusion

This sweet potato shepherd’s pie is a flavorful, comforting meal that blends the coziness of a classic with the brightness of Moroccan-inspired spices. I love how the sweet potatoes, lamb, and dates create a balance of sweet, savory, and earthy flavors, making this a go-to recipe when I want something hearty yet unique.

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