Lamb Cottage Pie with Sweet Potato Crust

Serves 4


1 tablespoon olive oil
1 large onion, chopped
1 large carrot, peeled and diced into 1/2-inch cubes
2 small turnips, peeled and diced into 1/2-inch cubes
1 1/2 pounds New Asbury Farm ground lamb
2 cloves garlic, minced
1 tablespoon tomato paste
1/2 cup Red wine
1 teaspoon fresh rosemary leaves, chopped
1 tablespoon fresh Italian parsley leaves, chopped
1 cup lamb, beef or chicken stock
1 cup blanched green beans, cut into 3/4-inch lengths
1 recipe Mashed Sweet Potatoes

  1. Preheat oven to 375°F.
  2. In a large skillet, heat the oil over medium-high heat. Add the onion, carrot and turnips and cook until the vegetables soften, about 5 minutes.  Add the lamb and cook until browned, about 8 to 10 minutes. Add the garlic and cook 1 minute more.  Drain off the fat.
  3. Add the tomato paste, wine and herbs and cook until the liquid reduces by half.  Add the stock and simmer until the liquid reduces and thickens, about 10 minutes.
  4. Pour the meat-vegetable mixture into a large baking dish.  Add the blanched green beans. Spread the mashed sweet potatoes evenly over the top.  Ruffle the surface with the back of fork decoratively.
  5. Place the baking dish on a cookie sheet and bake until the sweet potatoes begin to brown.  Turn the oven temperature down to 350°F and continue cooking for 30 minutes.

Tip: To blanch beans, cook them in boiling salted water to the desired doneness.  Then, plunge them into ice water to stop the cooking processes and set their bright green color.

For the Mashed Sweet Potatoes

2 large sweet potatoes
4 tablespoons unsalted butter
1/4 – 1/2 cup warm milk or half and half
salt to taste
freshly ground nutmeg
freshly ground black pepper

  1. Peel the potatoes, cut them in half lengthwise, and place in a pot of cold salted water. Bring to a boil, turn down to a simmer and cook for 25 to 30 minutes, until a knife can easily be inserted.
  2. Drain and mash well with a potato masher or use a food mill.
  3. Return to the heat and stir in the butter.
  4. Stir in the milk or half and half. Add the salt, nutmeg and pepper to taste.   (Note: sweet potatoes need a generous amount of salt.)



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