Shepherd's Pie is one of my favorite comfort foods. To make it low-carb we replaced the potatoes with sweet potatoes (lower glycemic index) and added smoked paprika to complement it.
This is the first time I remember our 3 year old asking for seconds!
We're using chicken stock in this version, but it would also be delicious with lamb stock or red wine. We also threw in a zucchini we had laying around. This is a great way to use up whatever you have on hand.
Sweet Potato and Lamb Shepherd's Pie
Lamb Cut: Ground
Yield 6 servings
- 2 pounds pasture-raised ground lamb
- 3 medium sweet potatoes, cut into 1-inch cubes
- 2-4 Tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cloves garlic, diced
- 1 zucchini, diced
- 1 Tbsp paprika
- 1 Tbsp smoked paprika
- 1 Tbsp onion powder
- 2 cups chicken stock (or lamb stock, or red wine)
- Peel and cut the sweet potatoes into cubes, then boil in a large pot. Once they are fork tender, strain and move to a bowl. Using an immersion blender (or food processor), mix in 2-4 tablespoons of butter (to taste), and season with salt and pepper.
- While the sweet potatoes cook, dice the onion, carrots, celery, and garlic.
- In a dutch oven, add some olive oil and saute the ground lamb until cooked. Using a slotted spoon, move to another bowl.
- Add the diced vegetables (all except zucchini) to dutch oven and cook on medium heat until soft (about 15 minutes).
- Add the diced zucchni and cook for another 5 minutes, until soft.
- Add the spice blend (1Tbsp each paprika, smoked paprika, and onion powder) and stir well.
- Mix in the ground lamb, then add the cooking liquid. Reduce until most of the liquid has evaporated.
- Spoon on the sweet potatoes, and smooth flat.
- Place in a 400° for 20 minutes, then let rest for another 10-15 minutes before serving.