Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Yams mixed with tahini and green onions top this special shepherd's pie.


Recipe Summary

1 hr 30 mins
1 hr 50 mins
20 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

369 calories; protein 17g; carbohydrates 40.7g; fat 16.4g; cholesterol 38mg; sodium 538.9mg. Full Nutrition