Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup/150g)
  • 2 carrots, peeled and chopped (about 1 cup/120g)
  • 2 celery stalks, chopped (about 1 cup/100g)
  • 1 lb ground lamb (450g)
  • 2 cloves garlic, minced (about 2 tsp/10g)
  • 1 tbsp tomato paste (15 ml)
  • 1 cup beef broth (240 ml)
  • 1 cup frozen peas (120g)
  • 1 tsp dried thyme (5 ml)
  • 1/2 tsp dried rosemary (2.5 ml)
  • Salt and pepper to taste
  • 1 tbsp all-purpose flour (7.5g)
  • 2 lbs sweet potatoes, peeled and cubed (900g)
  • 1/4 cup milk (60 ml)
  • 2 tbsp butter (30g/1 oz)
  • Salt and pepper to taste
  • Pinch of nutmeg

Instructions:

  1. Boil sweet potatoes until tender. Drain and mash with milk, butter, salt, pepper, and nutmeg. Set aside.
  2. Heat olive oil in a large skillet or Dutch oven. Add onion, carrots, and celery and cook until softened.
  3. Add ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in garlic and tomato paste. Cook for 1 minute.
  5. Sprinkle flour over the lamb and cook for one minute. Gradually stir in beef broth, scraping up any browned bits from the bottom of the pan.
  6. Add frozen peas, thyme, and rosemary. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened slightly.
  7. Pour the lamb filling into the baking dish. Spread the sweet potato mash evenly over the top.
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
  9. Let stand for 10 minutes before serving.