Shepherd’s Pie with Sweet Potato Topping and Ground Lamb

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A comforting Australian shepherd’s pie featuring seasoned ground lamb topped with creamy mashed sweet potatoes for a flavorful twist. This australian-inspired lamb ready in about 65 minutes layers ground lamb, medium, finely chopped yellow onion, large, diced small carrot into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 520 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground lamb
• 1 medium, finely chopped yellow onion
• 1 large, diced small carrot
• 1, diced small celery stalk
• 2, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 cup frozen peas
• 2 large (about 1.5 lbs), peeled and chopped sweet potatoes
• 3 tbsp unsalted butter
• 1/4 cup milk
• 1.5 tsp, divided salt
• 1 tsp, divided black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place 2 large peeled and chopped sweet potatoes in a pot of boiling salted water (1 tsp salt) and cook for 15-20 minutes until tender.
2. Step 2: While sweet potatoes cook, heat a large skillet over medium-high heat and add 1 lb ground lamb. Cook for 5 minutes, breaking up the meat until browned.
3. Step 3: Add 1 finely chopped medium yellow onion, 1 diced large carrot, 1 diced celery stalk, and 2 minced garlic cloves to the lamb. Sauté for 6-7 minutes until vegetables soften.
4. Step 4: Stir in 2 tbsp tomato paste, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 cup frozen peas, 1/2 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes until the mixture thickens.
5. Step 5: Drain the sweet potatoes and mash with 3 tbsp unsalted butter, 1/4 cup milk, 1/2 tsp salt, and 1/2 tsp black pepper until smooth and creamy.
6. Step 6: Transfer the lamb mixture to a 9x9-inch baking dish and spread the mashed sweet potatoes evenly on top. Bake for 20 minutes until the topping is golden and edges bubble. Let rest 5 minutes before serving.