Shepherds pie with sweet potato
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Time to make:
1 hr 15 mins (Hands-on time: 15 mins, Cooking time: 60 mins)
$3.90 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 medium brown onion, finely diced
2 garlic cloves, crushed
2 celery stalks, diced
300g mushrooms, quartered
600g lean lamb mince
410g can no-added-salt tomato purée
300ml reduced-salt beef stock
1kg sweet potato, peeled, diced into 3cm cubes
1 tablespoon reduced-fat milk
1 cup frozen peas
40g grated parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Heat olive oil in a large non-stick frying pan set over medium heat. Add onion and garlic to pan; sauté until onion softens. Add celery and mushrooms; cook for 2–3 minutes. Add lamb mince and cook, breaking up mince with a wooden spoon, for 5 minutes, or until mince browns. Add tomato purée and beef stock; bring to the boil. Reduce heat to low and simmer for 25 minutes.
Step 2 Meanwhile, add sweet potato to a large saucepan of water and bring to the boil. Reduce heat and simmer for 20 minutes, or until potato is cooked through; drain. Transfer cooked potato to a blender or food processor with milk; blitz into a purée and season with cracked black pepper.
Step 3 Grease 6 x 1 1/2-cup-capacity pie dishes. Add frozen peas to mince mixture; stir well and switch off heat. Spoon mixture into dishes and top with sweet potato purée; scatter with parmesan and spray with olive oil. Transfer dishes to oven and cook for 20 minutes, or until topping is golden.
Step 4 Remove pies from oven, leave to cool for 5 minutes and serve.
About this recipe
First published: July 2015