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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.
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)
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.
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.
Find it online: https://juliameals.com/sweet-potato-shepherds-pie/