Dairy-Free Lamb & Kumara Shepherd's Pie

Ingredients

• 1 kg Ground Lamb
• 1.5 kg Kumara (Sweet Potato)
• 4 tbsp Dairy-Free Butter
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 2 tbsp Tomato Paste
• 1 cup Beef Broth
• 1 tbsp Worcestershire Sauce
• 1 tsp Dried Rosemary
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 cup Dairy-Free Milk
• 0.25 tsp Nutmeg

Instructions

1. 1Preheat your oven to 200°C (400°F). Peel the 1.5 kg Kumara and cut them into 1-inch (2.5 cm) chunks. Place the kumara in a large pot, cover with water, and bring to a boil over high heat. Boil for 15-20 minutes, or until the kumara are easily pierced with a fork. Drain thoroughly.
2. 2Return the drained kumara to the pot. Add 4 tbsp Dairy-Free Butter, 0.5 cup Dairy-Free Milk, 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.25 tsp Nutmeg. Mash the kumara until smooth, then set aside.
3. 3In a large, oven-safe skillet (at least 10-inch/25 cm diameter) or a large pot, brown the 1 kg Ground Lamb over medium-high heat. Cook for 8-10 minutes, breaking up the lamb with a spoon, until no pink remains and the lamb reaches an internal temperature of 71°C (160°F). Carefully drain off any excess fat from the skillet.
4. 4Peel and finely chop the 1 large Onion, 2 medium Carrots, and 2 stalks Celery into 1/4-inch (0.6 cm) pieces. Mince the 3 cloves Garlic. Add the chopped 1 large Onion, 2 medium Carrots, and 2 stalks Celery to the skillet with the browned lamb. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are softened. Stir in the minced 3 cloves Garlic and 2 tbsp Tomato Paste and cook for 1 minute, stirring constantly, until fragrant.
5. 5Pour in 1 cup Beef Broth and 1 tbsp Worcestershire Sauce. Add 1 tsp Dried Rosemary, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Bring the mixture to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened and coats the back of a spoon.
6. 6If not using an oven-safe skillet, transfer the lamb mixture to a 9x13 inch (23x33 cm) baking dish. Carefully spread the mashed kumara evenly over the lamb mixture, ensuring it covers the entire surface. Bake in the preheated oven at 200°C (400°F) for 20-25 minutes, or until the kumara topping is golden brown and the filling is visibly bubbling around the edges.
7. 7Remove the shepherd's pie from the oven. Let it cool for 10-15 minutes before serving; this allows the filling to set and prevents it from being too runny.

Substitutions

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