Sweet Potato Shepherds Pie
Classic shepherds pie topped with sweet potato. A perfect midweek dinner packed full of veg.
Print Pin RateServings: 4
Ingredients
- 1 kg Sweet potato
- 1 Onion diced
- 1 Carrot diced
- 1 Stick of celery diced
- 4 Cloves of garlic chopped
- 450 g Minced lamb
- 400 ml Lamb stock
- 2 tbsps Worcestershire sauce
- 2 tbsps Tomato pureé
- 1 tsp Salt
- 1 tsp Paprika
- 1 tbsp Cornflour
- 200 g Peas
Instructions
- Preheat the oven to 200℃
- Peel and chop the sweet potatoes, cover with water then bring to the boil. Simmer until they are tender.
- Drain them and leave to steam dry.
- Meanwhile, in a large pan, add a little bit of oil and cook the onion, carrot and celery for about five minutes over a medium-high heat until it starts to soften.
- Add the garlic and cook for one more minute before adding in the minced lamb. Use a wooden spoon or a spatula to break up the lamb into smaller chunks.
- Cook the lamb, stirring occasionally until it is browned all over.
- Pour in the lamb stock, worcestershire sauce and then add the tomato pureé. Stir well and bring to a simmer, cook for about five minutes.
- Taste for seasoning. Mix the cornflour with 2 tbsps of cold water, then pour it into the lamb, stir it well until it thickens slightly.
- Add the peas, stir well then transfer it to an oven proof dish. Use one that is deep enough to leave quote a bit of space at the top.
- Mash the sweet potatoes, then stir in the salt and paprika. Spoon it over the top of the meat, then smooth it over so it completely covers the whole thing.
- Use a fork to rough it up a bit, then pop it into the oven for about 20 minutes.
- Enjoy!
