This recipe is a playful twist on traditional shepherd’s pie, swapping in sweet potatoes for the mashed potatoes and a Moroccan-inspired filling for the usual carrots and peas. With warming spices such as cumin and smoked paprika, along with ground lamb, chickpeas, and dates, the filling is both savory and a little sweet, and the perfect partner for the mashed sweet potato topping. Because sweet potatoes contain more water than Yukon Gold or russet potatoes, the topping will be softer here than in a traditional shepherd’s pie. It will firm up as it cools, but make sure to cook any excess moisture from the potatoes before mashing to ensure the mash is thick. If you have access to them, white or Japanese sweet potatoes tend to be drier and starchier than conventional “yams” and work particularly well here.
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Serving Size: 1 to 6 serving (525g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 392 | ||
Calories from Fat: 184 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 3967.9mg | 137 % | |
Potassium 534.9mg | 14 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 40.1g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
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