Sweet Potato Shepherds Pie.
Makes 4 large or 6 small portions.
This is the perfect Monday night meal as you can keep eating the left-overs throughout the week! This means that if your life is as unorganised as mine, you don’t have to starve or order a takeaway for the third night on the trot… Oh, the shame.
I opted for sweet potato as I prefer the caramelised finish you get after baking it. Also, it makes me think I’m being healthy, as white potatoes are so much worse, right?
- 750g lean lamb mince (less than 5% fat, if possible)
- 1 large onion
- 1 large carrot
- 1 table spoon of tomato puree
- A dash Worcestershire sauce
- 2 large garlic cloves
- 500mls red wine
- 500mls chicken stock
- a few rosemary sprigs
- a few thyme sprigs
- 1kg of sweet potatoes
- a little butter
- 1 egg yolk
- grated parmesan cheese
- Preheat oven to 200 degrees/gas mark 6.
- Brown mince in a hot pan with a little olive oil. TOP TIP: When the fat and water starts to release drain it with a sieve and return back to pan. This way the mince will brown and not poach in the pan. Colour is flavour!
- When brown at the tomato puree in the centre and allow to cook-out on the bottom of the pan for a 30 seconds or so – this gets rid of the bitterness – then stir into mince.
- Add chopped onion and carrot to mince – I grate both as it’s easier and you don’t end up eating chunks of onion or carrot. Add the garlic, crushed and the Worcester sauce. Allow to cook for a minute or two.
- Add the Rosemary and Thyme flowers and season with salt and pepper.
- Add the red wine and allow to reduce. There should be about a table-spoon of liquid in the pan if tilted when reduced enough.
- Add the chicken stock and allow to reduce like the wine.
- Transfer the mince to a rectangular-shaped oven dish and leave to stand while you prepare the topping.
- Prick potatoes with a folk then spread all the potatoes out on a microwavable plate and turn on full power for 10 minutes. Keep turning and when soft take them out. TOP TIP: doing the potatoes in the microwave is far easier than boiling them and you don’t lose any of the goodness.
- Spoon out the potatoes from the skin into a large mixing bowl and add as much or as little parmesan as you wish. Taste as you go then stop when you like the flavour. Season with pepper and a little salt – remember the parmesan gives a salty taste so easy on the extra salt. Add a nob of butter and egg yolk for richness and beat with a wooden spoon. TOP TIP: the egg yolk will make it extra creamy and give a good crust on the top.
- Spoon the potato on top of mince then season again and make it look pretty by whatever means you feel like. Bake in the centre of the oven for 10 mins or until golden and then leave to stand.
Can be served with buttered vegetables but eat whilst hot. Enjoy!