Sweet Potato Shepherd’s Pie

Serves 4



  • 1 lbs. grass-fed ground lamb (omit if want vegetarian)
  • 3 cups cooked chickpeas (optional for meat version)
  • 1 tbs. extra-virgin olive oil
  • 1 red onion, chopped
  • 1 white onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbs. grated fresh ginger root
  • 1 tsp. sea salt
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 1 tsp. chili powder
  • 2 cups chopped plum tomatoes
  • ½ cup stock (vegetable or chicken)
  • ½ cup currants or raisins
  • ½ bunch cilantro, stems removed, chopped


  • 1 lbs. sweet potatoes, peeled and cut into chunks
  • 1 tbs. extra-virgin olive oil
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. sea salt
  • 2 tbs. coconut or almond milk

For Filling:

Brown the ground meat in a large skillet over medium-high heat. Remove meat from skillet and set aside. Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened. Return the meat to the pan along with the tomatoes and stock. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more. Add chickpeas (if using), currants and chopped cilantro, stir and remove from heat. Season with salt and pepper to taste.

For the mash:

Boil the potatoes in salted water for 15 minutes or until tender. Drain well and add the olive oil, cumin, garlic powder, salt and milk. With a hand blender (or potato masher), blend until they reach a creamy consistency.


Preheat oven to 350 degrees F. Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top. Bake for 40 minutes until the topping is beginning to brown. Garnish with extra chopped cilantro, if desired.

Recipe adapted from “Moroccan Shepherd’s Pie With Sweet Potato.” Our Four Forks. 27 Feb. 2014. Web. 15 Oct. 2015. <http://ourfourforks.com/moroccan-shepherds-pie-sweet-potato/>.


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