Ingredients:

  • 2.5 lbs (1.1 kg) Sweet Potatoes, peeled and cubed
  • 4 tbsp (57g) Unsalted Butter
  • 1/4 cup (60 ml) Milk (or cream)
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 tbsp Olive Oil
  • 1 lb (454g) Ground Lamb
  • 1 lb (454g) Ground Beef
  • 1 Large Onion, chopped
  • 2 Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 3 cloves Garlic, minced
  • 1 tbsp Tomato Paste
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1/2 cup (120 ml) Dry Red Wine (optional)
  • 2 cups (470 ml) Beef Broth
  • 1 cup (235 ml) Frozen Peas
  • 1/2 cup (115 ml) Frozen Corn
  • 2 tbsp Fresh Parsley, chopped
  • 1 tbsp Fresh Lemon Juice

Instructions:

  1. Boil sweet potatoes until tender. Drain and mash with butter and milk until smooth and creamy. Season with salt and pepper. Set aside.
  2. Heat olive oil in a large skillet or Dutch oven. Brown the ground lamb and beef over medium-high heat, breaking it up with a spoon. Drain off any excess fat.
  3. Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add garlic, tomato paste, thyme, and rosemary and cook for another minute, until fragrant.
  4. If using, pour in red wine and scrape up any browned bits from the bottom of the skillet. Cook until the wine has almost evaporated. Add beef broth, bring to a simmer, and cook for 15-20 minutes, or until the sauce has thickened slightly.
  5. Stir in frozen peas, corn, parsley, and lemon juice. Season with salt and pepper to taste.
  6. Pour the meat filling into the baking dish. Spread the sweet potato topping evenly over the meat.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly.
  8. Let the pie rest for 10 minutes before serving.