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 tablespoons Tomato paste
• 1 cup Beef broth
• 1 tablespoon Worcestershire sauce (gluten-free)
• 1 teaspoon Thyme
• 0.5 teaspoon Rosemary
• 3 large Sweet potatoes
• 0.5 cup Dairy-free milk (almond or oat)
• 2 tablespoons Olive oil
• to taste Salt and pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a large skillet, brown the ground lamb over medium-high heat. Drain any excess fat.
3. 3Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
4. 4Stir in the minced garlic and tomato paste. Cook for 1 minute.
5. 5Pour in the beef broth and Worcestershire sauce. Add thyme and rosemary. Season with salt and pepper to taste. Bring to a simmer and cook for 10 minutes.
6. 6While the meat mixture simmers, peel and cube the sweet potatoes. Boil until tender, about 15-20 minutes.
7. 7Drain the sweet potatoes and mash with dairy-free milk until smooth and creamy. Season with salt and pepper.
8. 8Pour the meat mixture into a baking dish. Spread the mashed sweet potatoes evenly over the top.
9. 9Bake for 25-30 minutes, or until the topping is lightly browned and the filling is bubbly.
10. 10Let cool slightly before serving.

Substitutions

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