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Preheat the oven to 450°F. Bring saucepan of salted water to a boil on medium-high heat. Cook sweet potatoes 15 mins, until tender. Meanwhile, heat oil in a large skillet on high heat. Add onion, carrot, celery, garlic and rosemary. Cook 5 mins, stirring, until vegetables soften. Add ground lamb. Cook, stirring, 3 mins. Add flour, cook, stirring, 1-2 mins. Add stock and tomato puree. Reduce heat to low, cook 10 mins, scraping bottom of pan to remove any browned bits. Season to taste. Spoon into baking or pie dish. Drain sweet potatoes and return to saucepan. Add butter and mash. Season with salt and pepper. Spoon over lamb mixture. Bake 15 mins, until sweet potato is golden. Serve warm sprinkled with parsley.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Digital pH meter for fermentation monitoring, acid levels