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Sweet Potato Shepherd’s Pie

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This Moroccan-inspired sweet potato shepherd’s pie features a creamy sweet potato topping over a savory filling of spiced ground lamb, chickpeas, and sweet dates. Infused with warming spices like cumin, smoked paprika, and cinnamon, it’s a comforting, make-ahead one-dish meal.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Moroccan-Inspired, Fusion
  • Diet: Gluten Free

Ingredients

2 lbs sweet potatoes, peeled and cut into chunks

1 lb ground lamb

1 can (15 oz) chickpeas, drained and rinsed

1/2 cup dates, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp ground cinnamon

Salt and pepper, to taste

2 tbsp butter (for mashing the sweet potatoes)

1/4 cup milk or cream (for mashing the sweet potatoes)

Instructions

Preheat oven to 375°F (190°C).

Boil sweet potatoes in salted water until tender, about 15–20 minutes. Drain well.

Meanwhile, heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened.

Stir in garlic, cumin, smoked paprika, and cinnamon. Cook until fragrant, about 1 minute.

Add ground lamb and cook until browned and broken up, about 7–10 minutes.

Stir in chickpeas and chopped dates. Season with salt and pepper. Simmer for 5 minutes to blend flavors.

Mash sweet potatoes with butter, milk or cream, and salt until smooth.

Transfer lamb mixture to a baking dish. Spread mashed sweet potatoes evenly over the top.

Bake for 25–30 minutes, until topping is slightly golden and filling is bubbling.

Cool for 15 minutes before serving.

Notes

For a vegetarian version, replace lamb with extra chickpeas and vegetables like spinach or zucchini.

Preserved lemon adds a bright, tangy twist.

For a firmer topping, ensure sweet potatoes are well-drained before mashing.

Topping with toasted almonds or pine nuts adds crunch.

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