The Shepherds Pie is a winter favourite that warms the heart on cold winter evenings. This version swaps out potato for sweet potato which adds a new flavour dimension.
Ingredients
Makes 4
Sweet Potato 2 large (900g)
Lean Beef Mince 500g
Red Pepper 3 large
Carrots 3 medium sized
Brown Onion 1
White Mushrooms 150g
Frozen Peas 150g
Water 100 ml
Tomato Puree 3 tbsp
Skimmed Milk 2 tbsp
Cheddar Cheese 35g
Garlic 4 cloves
Worcestershire Sauce 2 tbsp
Beef Stock 1 cube
Butter 1/2 tbsp
Olive Oil 1 tsp
Spices cumin (1 tbsp), cinnamon (1/2 tsp), nutmeg (1/2 tsp), chili flakes (1/2 tsp), salt, pepper
Allergens: Milk, Wheat, Sulphites
Method
Preheat the oven to 200 degrees Celsius. Peel the carrots and sweet potato. Next, cut two of the carrots into small pieces and cube the sweet potato. Steam or boil both until they are soft. Once cooked, leave them to the side.
Peel and chop the remaining carrot, peppers and mushrooms and leave them to the side.
Next, peel and chop the onion and add it to a large pot with a tsp of olive oil, the chili flakes, cumin, and garlic cloves (crushed). Cook on medium heat until the onions are translucent.
At this point, add the beef. Cook until browned off and then add the veg (peppers, mushroom, carrot and peas).
Cook for 3 to 5 minutes before adding the Worcestershire sauce, tomato puree, nutmeg and cinnamon. Mix well and often, cooking for 3 more minute.
At this point, add the beef stock (with 100ml of boiling water). Leave to simmer on medium heat for 10 minutes. As that simmers away, add a nob of butter to the sweet potato and carrot mixture. Then mash until smooth. Add two tbsp of milk to help with this.
After 10 minutes, transfer the beef mixture to a baking dish. Then top with the sweet potato and carrot mixture. Place the cheese evenly around the top before placing it in the oven for 20 to 30 minutes.
Nutritional Information
Per Serving
KCAL: 542.6 | PRO: 38.4g | CARB: 68.1g | FAT: 12.8g | FIBRE: 14.8g