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ground lamb shepherd's pie in a casserole pan

Samosa Shepherd’s Pie

This lamb shepherd's pie recipe is adapted from The Dude Diet Dinnertime by Serena Wolf. It uses Indian spices to make it reminiscent of a samosa. The sweet potato mash is a fun variation and tastes fantastic with the spicy ground lamb.
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4


  • 3 medium sweet potatoes approximately 6 to 8 ounces each, sliced in half lengthwise
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil divided
  • ½ teaspoon ground cinnamon divided
  • teaspoons kosher salt divided
  • 2 cups finely chopped cauliflower florets about ½ small head of cauliflower
  • 1 cup finely chopped carrots
  • 1 small yellow onion minced
  • 3 large garlic cloves minced
  • 1 tablespoon plus 2 teaspoons curry powder
  • 2 teaspoons chili powder plus extra for serving (optional)
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 12 ounces ground lamb preferably grass-fed
  • ¾ cup low-sodium chicken broth
  • 1 cup frozen sweet peas
  • Juice of ½ lemon

For serving (optional):

  • Freshly chopped cilantro


  • Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil.
  • Brush the cut sides of the sweet potatoes with 1 teaspoon of olive oil and place them cut-side down on the prepared baking sheet. Roast for 25 minutes or until very tender when pierced with the tip of a sharp knife. Let cool slightly. When the potatoes are cool enough to handle, remove their skins. (They should peel right off.) Transfer the flesh to a medium bowl, and add a teaspoon of olive oil, ¼ teaspoon cinnamon, and ¼ teaspoon kosher salt, and mash with a fork until very smooth. Set aside.
  • Reduce the oven temperature to 375 degrees.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is hot and shimmering, add the cauliflower, carrots, and onion and cook for 5 to 6 minutes, until the cauliflower and carrots have softened slightly and the onion is translucent. Add the garlic, curry powder, chili powder; the remaining ¼ teaspoon cinnamon; the cumin, ginger, cayenne; and the remaining 1 teaspoon salt. Cook for 1 minute more to toast the spices. Add the lamb and cook for about 4 minutes, breaking up the meat with a spatula, until no longer pink. Stir in the chicken broth and simmer for 5 minutes, or until most of the liquid has been absorbed. Turn off the heat and stir in the peas and lemon juice.
  • Transfer the filling to a medium baking dish (a 9x9-inch or a 7x 11-inch dish is ideal) and top with the sweet potato mash, spreading it out in an even layer. Add a couple of dashes of chili powder if you like.
  • Bake the casserole for 20 minutes, or until piping hot and bubbling around the sides. Remove from the oven and let cool for 5 to 10 minutes. Serve garnished with fresh cilantro if you’re into that.