Gluten-Free Shepherd's Pie with Sweet Potato Topping

Ingredients

• 1 lb Ground Lamb
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 cloves Garlic
• 2 tbsp Tomato Paste
• 1 cup Beef Broth
• 1 tbsp Worcestershire Sauce
• 1 tsp Thyme
• 1 tsp Rosemary
• 3 large Sweet Potatoes
• 2 tbsp Butter
• 1/4 cup Milk

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a large skillet, brown ground lamb over medium-high heat. Drain any excess grease.
3. 3Add diced onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
4. 4Stir in minced garlic and tomato paste and cook for 1 minute more.
5. 5Pour in beef broth and Worcestershire sauce, then add thyme and rosemary. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened slightly.
6. 6While the lamb mixture is simmering, peel and chop the sweet potatoes. Boil them in salted water until tender, about 15-20 minutes.
7. 7Drain the sweet potatoes and mash them with butter and milk until smooth and creamy.
8. 8Pour the lamb mixture into a baking dish and spread the sweet potato mash evenly over the top.
9. 9Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown.
10. 10Let cool slightly before serving.

Related Guides