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Lamb and sweet potato shepherd's pie in mini casserole
Lamb and sweet potato shepherd's pie in mini casserole

Lamb and sweet potato shepherd's pie in mini casserole

Preparation 15 minutes
Cooking time 40 minutes
Servings 4 mini-casseroles


  • 30 ml (2 tbsp) olive oil 
  • 1 medium onion, thinly sliced
  • 10 ml (2 tsp) garlic, finely chopped
  • 400 g (13 oz) lean ground lamb
  • Salt and freshly ground black pepper
  • 10 ml (2 tsp) fresh thyme, chopped
  • 10 ml (2 tsp) fresh rosemary, chopped
  • 2 medium sweet potatoes, peeled and cut into large cubes 
  • 30 ml (2 tbsp) butter
  • 250 ml (1 cup) old yellow cheddar, shredded


  1. Preheat the oven to 190°C (375°F).
  2. In a skillet, heat the oil over medium-high heat. Sweat the onion for 2 to 3 minutes, stirring frequently.
  3. Add the garlic and cook for 1 minute, stirring continuously.
  4. Add the lamb.
  5. Season with salt and pepper.
  6. Cook for 1 to 2 minutes, pulling the meat apart. Add the thyme and rosemary.
  7. Cook for about 5 minutes, stirring frequently. Remove the excess fat.
  8. Place the meat in the mini casseroles.
  9. Set aside.
  10. Meanwhile, in a saucepan, cover the sweet potatoes with cold salted water.
  11. Bring to a boil.
  12. Once the sweet potatoes are cooked, drain and mash with a potato masher.
  13. Add the butter and cheese.
  14. Season with salt and pepper.
  15. Stir well and set aside.
  16. With a pastry bag with a fluted tip, top the meat with mashed sweet potatoes.
  17. Cook in the oven for about 20 minutes, or until nicely browned.
  18. Serve hot.
Availability in stores