Dairy-Free Shepherd's Pie with Sweet Potato Topping

Ingredients

• 1.5 lbs Ground lamb
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 1 cup Beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp Dried thyme
• 1 cup Frozen peas
• 3 large Sweet potatoes
• 2 tbsp Olive oil
• 2 tbsp Dairy-free butter
• 1/4 cup Unsweetened almond milk
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Dice the 1 medium onion, 2 medium carrots, and 2 stalks celery into 1/2-inch (1.25 cm) pieces. Mince the 3 cloves garlic.
2. 2Heat the 2 tablespoons olive oil in a large (10-12 inch / 25-30 cm) skillet over medium heat. Add the 1.5 lbs ground lamb to the skillet and cook, breaking it up with a spoon, for 8-10 minutes, until no pink remains and it is browned.
3. 3Drain any excess fat from the skillet. Add the diced 1 medium onion, 2 medium carrots, and 2 stalks celery to the skillet and cook for 5-7 minutes, stirring occasionally, until they are softened. Stir in the minced 3 cloves garlic and 2 tablespoons tomato paste, and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Pour in the 1 cup beef broth and 2 tablespoons Worcestershire sauce. Add 3/4 teaspoon of the 1 tsp salt, 1/4 teaspoon of the 1/2 tsp black pepper, and the 1 tsp dried thyme. Bring the mixture to a simmer over medium heat and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the 1 cup frozen peas.
5. 5While the meat mixture simmers, peel the 3 large sweet potatoes and cut them into 1-inch (2.5 cm) cubes. Place the sweet potato cubes in a large pot and cover them with cold water. Bring to a boil over high heat and cook for 15-20 minutes, until the sweet potatoes are fork-tender.
6. 6Carefully drain the cooked sweet potatoes. Return them to the pot and mash them thoroughly with the 2 tablespoons dairy-free butter and 1/4 cup unsweetened almond milk until smooth and creamy. Stir in the remaining 1/4 teaspoon of the 1 tsp salt and 1/4 teaspoon of the 1/2 tsp black pepper.
7. 7Transfer the meat mixture evenly into a 9x13 inch (23x33 cm) baking dish. Carefully spread the sweet potato mash evenly over the top of the meat mixture, using the back of a spoon or a spatula. Bake in the preheated 375°F (190°C) oven for 20-25 minutes, or until the sweet potato topping is lightly browned and the filling is bubbling around the edges.
8. 8Remove the baking dish from the oven and let the shepherd's pie cool for at least 10 minutes before serving. This allows the filling to set and prevents burns.

Substitutions

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