Equipment
- Black Iron Skillet
Ingredients
- 1 ½ pounds ground lamb this may be susbstituted with ground beef
- 1 onion chopped
- 1 8 ounce package mushrooms, sliced
- ½ teaspoon cumin
- 1 cup frozen green peas
- ½ teaspoon salt
- ¼ teaspoon ground thyme
- ¼ teaspoon black pepper
- ½ teaspoon chili powder
- ¼ cup tomato paste
- 1 cup water
For the sweet potato topping:
- 4 medium sweet potatoes peeled and cooked
- ½ cup 1 stick butter
- ½ to ¾ cup milk depending on desired consistency
Instructions
- Preheat oven to 350 degrees.
- Peel sweet potatoes and cut into quarters. Boil until fork tender (about 15 minutes).
- Drain the water and mash them, then place in a large bowl.
- Add the butter and ½ cup milk to mashed sweet potatoes.
- Stir until well combined and smooth.
- Heat a large black iron skillet over medium heat. Add in the ground lamb and cook until browned (about 5 minutes).
- Remove lamb from skillet and place it on a plate lined with papertowels to drain grease.
- Add onions and mushrooms to skillet and saute until tender, approximately 5 minutes.
- Return the lamb to the skillet with vegetables.
- Add in peas, all spices, tomato paste and water. Bring to a simmer and cook for about 5 minutes or until tomato paste has melted and peas are cooked through.
- Spoon mashed sweet potatoes over lamb mixture and smooth the top.
- Place on a baking sheet and put on middle rack in the oven. Bake for 25 to 30 minutes at 350 degrees until edges begin to lightly brown and filling is bubbly.
- Remove from oven and cool on wire rack for 10 minutes.
- Sprinkle with chopped fresh parsley as a garnish if desired. Serve warm and enjoy!
Nutrition
Calories: 421kcal | Carbohydrates: 17g | Protein: 16g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 94mg | Sodium: 408mg | Potassium: 539mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9763IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg