Shepherd’s Pie with Sweet Potato Crust

Ingredients

• 2 large sweet potatoes (about 1 1/2 lbs)
• 2 Tbsp olive oil
• 1 lb ground lamb, or a mix of ground lamb and ground beef
• 1 medium onion, cut in wedges
• 2 shallots, cut in wedges
• 2 leeks, cleaned and sliced
• 2 large carrots, sliced
• 8 cremini mushrooms, quartered
• several sprigs fresh thyme, leaves removed
• several leaves fresh sage, chopped
• 2 Tbsp butter
• 2 Tbsp flour (use a gluten free flour if desired)
• 1/3 cup red wine
• 1 cup chicken stock
• 2 Tbsp butter
• 1/3 cup half and half or milk (more if necessary)
• salt and fresh cracked pepper

Instructions

1. Set oven to 350F
2. Peel the potatoes and cut them in large chunks. Put them in a saucepan, cover with water and cook until they are completely tender. A sharp knife should pierce them easily.
3. Heat the oil in a large heavy bottomed pan. Brown the lamb, breaking it up into small pieces as it cooks.
4. Add the rest of the vegetables and saute for several minutes until the veggies start to soften.
5. Add the fresh herbs, then remove the meat and veggies from the pan and set aside while you make the gravy.
6. Melt the butter in the same pan, then add in the flour and cook for a minute or two, whisking.
7. Whisk in the wine and stock, and heat to a simmer, stirring constantly. When the sauce thickens, add the vegetables and meat back into the pot.
8. Cover and simmer for a few minutes, and check the seasoning.
9. Mash the sweet potatoes with the butter and half and half. Use a hand held mixer to get a smooth consistency. Add more milk or half and half if necessary. Season with salt and pepper.
10. Transfer the lamb and vegetable mixture to a deep dish pie plate, or a casserole. Top with the mashed sweet potatoes.
11. Bake for about 30-40 minutes, until browned and bubbling. Finish under the broiler if you want more brown color.