Deliciously spiced lamb topped with feta-infused sweet potato mash – this is comfort food through and through!
I’m not a huge fan of fusion recipes for the sake of it, but this recipe truly makes so much sense. Follow me…
Spiced Shepherd’s Pie Filling
The filling is relatively similar to a Traditional Shepherd’s Pie filling, just without the herbs and with a lot more spices. The spices offer a Middle Eastern twang that really levels up the pie.
Thickening the filling
One key aspect of shepherd’s pie is making the sure filling is thick. The tomato paste will do this slightly, but we’re also going to use flour to thicken the sauce. It’s important to simmer the filling not only to develop the flavours but also to reduce the liquid.
Process shots: fry onion, garlic and red chilli (photo 1), fry lamb (photo 2), stir in spices (photo 3), stir in tomato paste (photo 4), stir in flour then beef stock (photo 5), simmer (photo 6).
Sweet Potato Mash
Since the filling is so beautifully spiced, it makes perfect sense to use sweet potato mash on top.
Baked Sweet Potatoes
Sweet potatoes are packed with a lot more water than regular potatoes. As such, we want to bake them instead of boil them. I find boiling adds water to the potatoes, which is the opposite of what we want. More water = wetter mash = more likely to sink into the filling. As such, baking is the better option. Plus baking the potatoes will intensify the sweetness of the potato.
Feta Mashed Sweet Potato
Feta lends itself to this recipe so beautifully to create a delicious sweet, salty and spicy combo. I love mashing the feta right in with the mash. It goes really soft once baked!
Process shots: stab potatoes and coat in oil (photo 1), bake until knife tender (photo 2), open potatoes (photo 3), scoop out potato (photo 4), add to bowl with feta, butter, salt and pepper (photo 5), mash (photo 6).
Sweet Potato Shepherd’s Pie
One of the key steps when making a shepherd’s pie is trying to keep the two distinct layers. We don’t want the mash to sink into the filling, so here’s some tips to prevent that happening:
How do I prevent the mash from sinking into the filling?
- Baking the potatoes – Boiling the potatoes just adds more moisture, so baking the potatoes is definitely preferable.
- Steaming – Leaving them for 5 minutes after you slice them will allow some unwanted moisture to escape.
- No added liquid – Don’t add sour cream or milk to the mash. It doesn’t need it flavour-wise and will add unwanted liquid.
- Cooling the filling – Allow the filling to cool in the baking dish is very important. The skin that forms will help prevent the mash from sinking in.
The top won’t properly crisp up like regular potato, but it will char a little and crisp up around the edges.
Process shots: cool filling (photo 1), add mash (photo 2), rough with fork (photo 3), bake (photo 4).
Sweet Potato Shepherd’s Pie FAQ
Can I prep this ahead of time?
Yes! Just allow both layers to completely cool before coming. Then tightly cover in the fridge.
Can I freeze it?
Once you’ve prepped it you can freeze the whole thing. Just thaw in the fridge before baking.
Can I fully make it ahead of time?
You can bake and then let the pie completely cool, then tightly store in the fridge.
Serving Sweet Potato Shepherd’s Pie
I’ve served with Green Beans, but you can check out my Sides for more inspo! Don’t feel like you need to add a side though, it’s a pretty hearty recipe.
Alrighty, let’s tuck into this sweet potato shepherd’s pie shall we?!
How to make Spiced Sweet Potato Shepherd’s Pie (Full Recipe & Video)
Spiced Sweet Potato Shepherd’s Pie
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Equipment
- Large Baking Tray & Foil
- Sharp Knife & Chopping Board
- Jug (for stock)
- 25cm x 17cm / 10″ x 6.5″ Baking Dish (or similar size)
- Large Bowl & Potato Masher
- Serving Spoon
Ingredients
Sweet Potato Mash
- 4 large Sweet Potatoes (approx 1.8-2kg/4-4.4lb total)
- 200g / 7oz Feta, roughly crumbled (see notes)
- 3 tbsp / 45g Butter
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
Spice Mix
- 2 tsp Ground Cumin
- 1 1/2 tsp Ground Coriander
- 1 tsp Smoked Paprika
- 1/2 tsp Black Pepper
- 1/4 tsp EACH: Turmeric, Ground Cinnamon, Salt (or salt to taste)
Filling
- 1 medium White Onion, finely diced
- 1 Red Chilli, finely diced (see notes)
- 3 cloves of Garlic, finely diced
- 500g / 1lb Minced/Ground Lamb (see notes)
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 2 tbsp Plain Flour
- 480ml / 2 cups Beef Stock
- Olive Oil, as needed
Instructions
- Preheat the oven to 200C/400F.
- Line a large baking tray with foil then add the potatoes. Poke each one a few times with a fork then coat in a drizzle of oil. Place in the oven for 60-75 minutes, or until knife tender right through.
- Meanwhile, add a drizzle of oil to a large pan over medium heat. Add the onion and fry until it begins to soften and take on colour. Add the garlic & chilli and fry for another minute, then add in the lamb. Fry until browned right through, breaking up with your wooden spoon as you go. Stir in the spice mix, then stir in the tomato puree and fry for a minute or so.
- Stir in the flour until well combined, then gradually stir in the stock. Simmer for 20 minutes, stirring occasionally, until nice and thick. The filling should almost hold its own when you run a wooden spoon through the centre. Pour into a baking dish and leave to cool until a thick skin forms over the top (important so the pie doesn’t collapse).
- When the potatoes are ready, slice them through the centre and use a tea towel to press them open. Leave for 5 minutes to steam, then scoop out the potato and add it to a large bowl with the butter, feta, salt and pepper. Mash to combine, then check for seasoning and add more if needed.
- Gently spoon the mash on top of the filling then bake in the oven for 25 minutes, or until it begins to very lightly char and bubble around the edges. Leave to sit for at least 5 minutes so it can reform shape, then tuck in and enjoy!
Video
Notes
b) Feta – I originally tested with the feta crumbled on top, which was nice, but it dried up quite a bit and charred a little too much. I know it might seem odd mixed in with the mash but it truly works once it’s baked. You won’t get it completely smooth, so some small lumps and bumps are fine.
c) Chilli – I just use a regular store-bought packaged red chilli (not overly spicy). Deseed to reduce spice if you’d like. You could also sub 1/8-1/4 tsp cayenne pepper.
d) How to prevent the mash from sinking into the filling – It’s not the end of the world if it does, but having the layers separated is definitely preferable. Here’s some preventative measures:
- Baking the potatoes – Boiling the potatoes just adds more moisture, so baking the potatoes is definitely preferable.
- Steaming – Leaving them for 5 minutes after you slice them will allow some unwanted moisture to escape.
- No added liquid – Don’t add sour cream or milk to the mash. It doesn’t need it flavour-wise and will add unwanted liquid.
- Cooling the filling – Allow the filling to cool in the baking dish is very important. The skin that forms will help prevent the mash from sinking in.
e) Serving – I’ve served with Green Beans, but you can check out my Sides for more inspo! Don’t feel like you need to add a side though, it’s a pretty hearty recipe.
f) Calories – Whole recipe divided by 5 assuming 1/2 tbsp oil is used.
Nutrition
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