Shepherd's Pie with Ground Lamb and Sweet Potatoes

Name: Shepherd's Pie with Ground Lamb and Sweet Potatoes
Total time: 110
Yield: 8
Ingredients: 2 large white sweet potatoes; 1 pound ground lamb; 1 onion, finely chopped; ¼ cup finely chopped leek; ¼ cup finely chopped celery; 1 (16 ounce) can tomato sauce (such as Pomì); 1 (15 ounce) can chickpeas, drained; 1 teaspoon ground cumin, or more to taste; salt and ground black pepper to taste; ½ cup tahini; ½ cup finely chopped green onions

Recipe by mina from allrecipes.com

Dinner 2 Hr. 50 Mins.

Ingredients

8 servings

•

2 large white sweet potatoes
•

1 pound ground lamb
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1 onion, finely chopped
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¼ cup finely chopped leek
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¼ cup finely chopped celery
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1 (16 ounce) can tomato sauce (such as Pomì)

•

1 (15 ounce) can chickpeas, drained
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1 teaspoon ground cumin, or more to taste
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salt and ground black pepper to taste
•

½ cup tahini
•

½ cup finely chopped green onions

Instructions

Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour.
In the meantime, heat a large skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
Add onion, leek, and celery to the skillet and saute until tender, 4 to 5 minutes. Stir in tomato sauce, chickpeas, cumin, salt, and pepper. Reduce heat; simmer 5 to 10 minutes. Return lamb to the skillet and simmer for 1 to 2 minutes more.
Reduce oven temperature to 325 degrees F (165 degrees C). Pour lamb mixture into a baking pan. Mash the sweet potato in a bowl, stir in tahini and green onions, and spread on top of the lamb.
Bake in the preheated oven until bubbling throughout and top is lightly browned, about 40 minutes.