SHEPHERD'S PIE WITH GROUND LAMB AND SWEET POTATOES
Yams mixed with tahini and green onions top this special shepherd's pie.
Provided by mina
Categories Meat and Poultry Recipes Lamb Ground
Time 1h50m
Yield 8
Number Of Ingredients 11
Steps:
- 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 : Calories 368.8 calories, Carbohydrate 40.7 g, Cholesterol 38 mg, Fat 16.4 g, Fiber 7.9 g, Protein 17 g, SaturatedFat 4.4 g, Sodium 538.9 mg, Sugar 8.6 g
MOROCCAN SHEPHERD'S PIE
This is a Moroccan take on shepherd's pie. Delicious combinations of savory and sweet, with lamb and turmeric simmered with cinnamon, raisins, and sweet potato. This dish also looks pleasant and each happy eater gets their own ramekin!
Provided by Maryam
Categories World Cuisine Recipes African North African Moroccan
Time 1h40m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray four 10-ounce ramekins with cooking spray.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
- Sprinkle lamb evenly with 1/2 teaspoon cumin and 1/4 teaspoon salt. Cook and stir lamb in the hot oil until browned on all sides, about 4 minutes. Transfer lamb to a bowl. Cook and stir onion in the same skillet until slightly softened, about 3 minutes; add garlic and cook until fragrant, about 30 seconds.
- Stir tomato paste into onion mixture until evenly coated, about 30 seconds. Pour broth and water into onion mixture; bring to a boil, scraping skillet with a wooden spoon to loosen browned bits of food. Return lamb to skillet.
- Stir remaining 1/2 teaspoon cumin, olives, raisins, honey, cayenne pepper, turmeric, and 1/8 teaspoon cinnamon into lamb mixture. Reduce heat and simmer, stirring occasionally, until lamb is fully cooked and flavors have blended, about 30 minutes. Remove from heat and stir in peas.
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool for 5 minutes. Transfer sweet potatoes to a bowl and sprinkle with 1/4 teaspoon salt and 3/8 teaspoon cinnamon. Beat potato mixture with a hand mixer on high speed until smooth. Add egg; beat until incorporated.
- Spoon lamb mixture into each ramekin; spread sweet potato mixture over lamb mixture. Place ramekins on a baking sheet.
- Bake in the preheated oven until bubbling, about 25 minutes.
Nutrition Facts : Calories 425.1 calories, Carbohydrate 60.3 g, Cholesterol 101.8 mg, Fat 10.2 g, Fiber 7.8 g, Protein 25.5 g, SaturatedFat 2.8 g, Sodium 586.3 mg, Sugar 27.9 g
LAMB STEAKS WITH ROSEMARY SWEET POTATOES
This is great to have up your sleeve, impressive enough for a dinner party and quick enough for after work
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside. Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the steaks on top. Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20 mins until the potatoes are softened and the lamb cooked.
Nutrition Facts : Calories 431 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.63 milligram of sodium
LAMB AND SWEET POTATO PIE
The sweet flavor of the prunes and the spices give this dish a Moroccan accent. It takes a little work to put together, but the results are worth it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 23
Steps:
- In a medium mixing bowl, combine ground cinnamon, 2 teaspoons cumin, 1 teaspoon coriander, 1 tablespoon fresh ginger, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lamb pieces with the spice mixture to coat.
- In a Dutch oven or a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add lamb in 2 to 3 batches, in a single layer, and sear until dark brown on all sides, about 6 minutes per batch. Add the remaining tablespoon olive oil during searing if pan becomes dry. Remove the lamb pieces, and set aside.
- Reduce heat to medium; add 1 tablespoon butter. Add onions and sugar; cook 10 minutes, stirring frequently, scraping up brown bits on bottom of pan while stirring the onion.
- Reduce heat to medium low, add minced garlic, and cook until brown and well caramelized, about 15 minutes.
- Preheat oven to 325 degrees. Stir in stock, tomatoes, star anise, cinnamon sticks, carrots, remaining 2 teaspoons cumin, 2 teaspoons coriander, 1 tablespoon ginger, remaining 1 teaspoon salt, and reserved lamb. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, uncovered, for about 1 hour, until lamb is tender and sauce is thick.
- Meanwhile, place sweet potatoes in a large saucepan; cover with cold water. Bring to a boil, reduce heat to medium, and simmer, uncovered, for 15 minutes, until very tender when pierced with a fork. Drain potatoes, and return to saucepan. Dry potatoes over medium-low heat for 1 minute. Pass potatoes through a food mill into a medium bowl. Stir in remaining 3 tablespoons butter; add salt to taste. Set aside, loosely covered.
- If using spinach, place in a large skillet over medium-high heat. Season to taste with salt and pepper, cover, and cook until wilted, about 1 1/2 minutes. Drain, and rinse under cold water to stop the cooking. Set aside.
- Remove star anise and cinnamon sticks from the stew. Stir in cherries and prunes. Transfer mixture to a deep 2-quart casserole, and place a layer of spinach, if using, over the stew. Spoon the sweet potato mixture onto the stew. Place on a baking sheet, and bake for 30 minutes. Sprinkle with freshly grated nutmeg.
LAMB AND ROSEMARY POTATO PIE
From Campbells Kitchen. I made this omiting the onion due to allergy reasons. Also works well if you want to serve in individual ramikins instead of one large pie. The original recipe says serves 4 but you could stretch to 6 especially with other sides, depending on appetites of course.
Provided by ImPat
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C.
- Place potatoes into a saucepan of boiling salted water and cook for 20 minutes or until tender.
- Drain and return to the saucepan and add butter and milk and mash until smooth, set to one side.
- While potatoes are cooking heat oil in a saucepan over medium heat and add onions and garlic and cook for 5 minutes until softened.
- Add mince and carrot and cook until browned and then add tomato paste and rosemary and cook stirring for 2 minutes.
- Remove from heat and stir in flour and slowly add stock stirring after each addition until combined.
- Return to heat and cook for a further 5 minutes, stirring constantly until sauce has thickened.
- Spoon into a 2 litre (8 cup) capacity ovenproof dish.
- Top with mashed potato then sprinkle over cheese and bake for 15 minutes or until golden.
SWEET POTATO SHEPHERD'S PIE
A balanced and satisfying meal, this meat- and veggie-loaded shepherd's pie with sweet potato topping is full of nutrition. This dish freezes well, so you can go ahead and double the recipe and freeze one for a future meal. Feel free to substitute regular potatoes for sweet potatoes.
Provided by The Real Food Dietitians
Categories Main Entree - Paleo - Whole 30
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 375℉. Bake the sweet potatoes until fork tender, 45 to 60 minutes (see our directions for perfect baked sweet potatoes). Alternatively, you can steam peeled and diced sweet potatoes until tender.
- In a medium skillet over medium-high heat, saute the ground beef, chopped carrots, green pepper, onion, mushrooms, and garlic. Continue cooking until the carrots are soft, about 12-15 minutes. Begin making the sweet potato topping while the filling cooks.
- To make the topping: Place the peeled and baked/steamed sweet potato with all of the topping ingredients in a food processor (or blender) and process until smooth. NOTE: If using white potatoes, we recommend mashing them by hand rather than blending to prevent them from getting pasty.
- Back to the filling: Once the carrots are soft, stir in tomato paste, chili powder, rosemary, salt, black pepper, and water.
- Final step: Top the meat filling with the sweet potato mash. If you're not using an oven-safe 10-inch cast-iron skillet, transfer the meat filling to a casserole dish or 9×9 inch baking dish and top the meat filling with the sweet potato mash. Sprinkle the top with a little sea salt and chili powder.
- Bake for 10 minutes. Remove from oven and serve.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 395 calories, Sugar 17 g, Sodium 350 mg, Fat 16 g, Carbohydrate 40 g, Fiber 8 g, Protein 26 g
LAMB AND SWEET POTATOES COTTAGE PIE RECIPE
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 F. Cut all the vegetables; celery, carrots and onion into slices and the tomatoes into chunks. In a big bowl, mix all the vegetables and the garlic, except for the sweet potatoes with the ground lamb. Add all the spices; chili powder, cinnamon, cumin and oregano as well as salt and pepper to taste to the mix and make sure everything is well combined. Take an oven ready dutch-oven type pot and pour the olive oil in it. Place half of the sweet potatoes in a layer on the bottom. Place the lamb mixture on top of the sweet potatoes. Finish up with another layer of the remaining sweet potatoes. Place in the oven, uncovered, for 1 hour.
More about "lamb and sweet potato pie recipes"
SWEET POTATO SHEPHERD'S PIE RECIPE - EASY AIP DIET & PALEO ...
From yummyinspirations.net
Reviews 5Calories 388 per servingCategory AIP Diet
- Melt coconut oil in a frying pan, preheat the oven to 180C/350F (if baking straight away) and get out a baking dish.
- Allow the vegetables to soften for a few minutes, then add more coconut oil and the lamb mince, along with a couple of shakes of salt.
- Toss to brown the lamb evenly and then add the carrots and stock, along with another couple of shakes of salt.
LAMB AND SWEET POTATO INDIAN CURRY | SHEMIN'S RECIPES
From shemins.com
LAMB AND SWEET POTATO SHEPHERD'S PIES RECIPE - MARCIA ...
From foodandwine.com
3/5 Total Time 2 hrs 30 minsServings 4
- In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Working in batches if necessary, add the lamb and season with salt and pepper. Cook over moderately high heat until browned all over, about 6 minutes. Transfer the lamb to a shallow bowl.
- Add the garlic, onion and the remaining 1 tablespoon of olive oil to the casserole and cook over moderate heat until softened. Add the carrots and spices and cook, stirring, until fragrant, about 2 minutes. Stir in the flour and add the lamb and water. Bring to a boil, stirring to scrape up any browned bits from the bottom of the casserole. Reduce the heat to low and simmer uncovered, stirring occasionally, until the lamb is tender and the sauce is thickened, about 1 1/2 hours. Raise the heat to moderately high and stir in the spinach until wilted. Season with salt and pepper. Spoon the lamb stew into 4 shallow 2 1/2-cup glass or ceramic baking dishes.
- Meanwhile, preheat the oven to 425°. In a medium saucepan, mash and stir the sweet potatoes over high heat until warmed through. Mash in the goat cheese, milk and butter and season with salt and pepper.
- Spread the mashed sweet potatoes over the lamb stew and bake for about 10 minutes, or until hot and bubbling at the edges. Preheat the broiler. Broil the topping 4 inches from the heat until golden, about 1 minute. Serve at once.
LAMB AND SWEET POTATO SHEPHERD'S PIES RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Working in batches if necessary, add the lamb and season with salt and pepper. Cook over moderately high heat until browned all over, about 6 minutes. Transfer the lamb to a shallow bowl.
- Add the garlic, onion and the remaining 1 tablespoon of olive oil to the casserole and cook over moderate heat until softened. Add the carrots and spices and cook, stirring, until fragrant, about 2 minutes. Stir in the flour and add the lamb and water. Bring to a boil, stirring to scrape up any browned bits from the bottom of the casserole. Reduce the heat to low and simmer uncovered, stirring occasionally, until the lamb is tender and the sauce is thickened, about 1 1/2 hours. Raise the heat to moderately high and stir in the spinach until wilted. Season with salt and pepper. Spoon the lamb stew into 4 shallow 2 1/2-cup glass or ceramic baking dishes.
- Meanwhile, preheat the oven to 425°. In a medium saucepan, mash and stir the sweet potatoes over high heat until warmed through. Mash in the goat cheese, milk and butter and season with salt and pepper.
- Spread the mashed sweet potatoes over the lamb stew and bake for about 10 minutes, or until hot and bubbling at the edges. Preheat the broiler. Broil the topping 4 inches from the heat until golden, about 1 minute. Serve at once.
ROAST LAMB & ROSEMARY PIE - ELIZABETH'S KITCHEN DIARY
From elizabethskitchendiary.co.uk
Ratings 9Calories 412 per servingCategory Main Dish
SPICED-LAMB AND POTATO PIE RECIPE - CARLA HALL | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 45 mins
- Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, about 7 minutes. Drain on paper towels and season with salt and pepper.
- Meanwhile, heat a 10-inch cast-iron skillet over moderately high heat. Add the ground lamb, season with salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Drain off all but 1 tablespoon of fat from the pan. Add the onion and cook, stirring frequently, until softened, about 3 minutes. Add the garlic, the chopped mint and the oregano and cook, stirring, for 1 minute. Add the flour and cook over moderate heat, stirring, for 2 minutes. Add the chicken stock, season with salt and pepper and bring to a boil. Stir in the peas and remove from the heat. Spread the meat mixture in an even layer and arrange the potatoes on top in overlapping slices. Top with the feta.
- Bake the pie for about 15 minutes, until the cheese is lightly browned and the meat is bubbling. Let cool slightly, then garnish with mint leaves and serve.
MOROCCAN LAMB AND SWEET POTATO TRAYBAKE RECIPE | SAINSBURY ...
From sainsburysmagazine.co.uk
4/5 (136)Category MainCuisine MoroccanTotal Time 30 mins
- Heat the oven to 220°C, fan 200°C, gas 7. Mix 1 tablespoon of harissa, the oil and most of the garlic in a large bowl, and toss in the steaks, sweet potatoes, Tenderstem and seasoning.
- Spread the sweet potatoes and broccoli out on a baking tray (leave the steaks in the bowl to marinate) and roast at the top of the oven for 15 minutes.
- Whisk the remaining garlic, harissa and the yogurt with a little water and some seasoning to make a sauce of drizzling consistency.
- Add the steaks to the tray and cook for another 10-15 minutes, turning over half way though, until cooked to your liking, and the broccoli and potatoes are tender. Remove the steaks and rest under foil if you prefer them pink, and the veg needs a little longer.
LAMB AND POTATO PIE RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
- Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper.
- Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.
- Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking.
SPICED LAMB AND SWEET POTATO PIE RECIPE - TELEGRAPH
From telegraph.co.uk
Is Accessible For Free FalseEstimated Reading Time 2 minsAuthor Rose PrinceTotal Time 1 hr 20 mins
LAMB & SWEET POTATO PIE BY ARWENSTHERMOPICS. A THERMOMIX ...
From recipecommunity.com.au
4.4/5 (7)Category Main Dishes-MeatServings 6Total Time 50 mins
FILO LAMB PIE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 6Total Time 1 hr 30 minsCategory Meat And PoultryCalories 560 per serving
LAMB, ROSEMARY AND SWEET POTATO PIE - PINCH OF NOM
From pinchofnom.com
SAUCE FOR SHEPHERD'S PIE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LAMB, ROSEMARY AND SWEET POTATO PIE – FLATTEN YOUR CURVES
From flattenyourcurves.net
LAMB AND SWEET POTATO PIE RECIPE - RECIPEYUM
From recipeyum.com.au
LAMB AND SWEET POTATO PIE RECIPE
From crecipe.com
LAMB AND SWEET POTATO PIE - TFRECIPES.COM
From tfrecipes.com
LAMB COLLECTION - PINCH OF NOM - THE BEST SLIMMING RECIPES
From pinchofnom.com
KATE & KAY'S LAMB, ROSEMARY AND SWEET POTATO PIE - VEGPOWER
From vegpower.org.uk
LAMB, MINT AND SWEET POTATO PIE RECIPE | NEW IDEA FOOD
From newideafood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search