Gluten-Free Shepherd's Pie with Sweet Potato Topping

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place about 450 g ground lamb in a 30.48 cm skillet over medium-high heat and cook until it is browned, about 5-7 minutes. Drain off any excess grease from the skillet.
3. 3Add the 1 medium chopped onion, 2 chopped medium carrots, and 2 chopped celery stalks to the skillet with the lamb. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
4. 4Stir in the 2 minced cloves of garlic and 2 tablespoons of tomato paste. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Pour in the 1 cup of beef broth and 1 tablespoon of gluten-free Worcestershire sauce. Add the 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6While the lamb mixture simmers, peel and cut the 3 large sweet potatoes into 2.54 cm chunks. Place the chunks in a medium pot and cover with cold water. Bring to a boil over high heat and cook until the sweet potatoes are tender when pierced with a fork, about 15-20 minutes.
7. 7Drain the cooked sweet potatoes thoroughly. Return them to the empty pot and add the 1/2 cup of milk and 2 tablespoons of butter (or dairy-free alternative). Mash the sweet potatoes with a potato masher or fork until they are smooth and creamy. Taste and add more salt or pepper if desired.
8. 8Pour the thickened lamb mixture into a 22.86 × 33.02 cm baking dish. Spread the mashed sweet potato topping evenly over the lamb mixture, covering it completely.
9. 9Bake in the preheated oven at 190°C for 20-25 minutes, or until the sweet potato topping is lightly golden brown and the filling is bubbling around the edges. Let the shepherd's pie cool for 5-10 minutes before serving.

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