Sweet Potato Shepherd’s Pie
This one comes courtesy of Matt Brereton-Patel of 3D Personal Training
Courses
Main
Servings
Prep Time
4
-6
15
minutes
Cook Time
60
minutes
Servings
Prep Time
4
-6
15
minutes
Cook Time
60
minutes
Ingredients
Goats butter
ghee or coconut oil for frying
2
onions
chopped
2
sticks celery
1
lg or 2 sm carrots
chopped
500
g
lamb or beef mince
2
tsp
ground cumin
1 1/2
tbsp freshly ground coriander seeds
1
tsp
dried chilli flakes
optional, or 1/2cayenne pepper
1
cinnamon stick
1
small packet cherry tomatoes
halved
3
sundried tomatoes
chopped
1
green or yellow pepper
diced
2
cloves
garlic
minced
2
tsp
dried thyme
4
bay leaves
500
ml
hot vegetable stock
2-4
sweet potatoes
peeled and chopped
knob of goats butter and/or some almond milk
handful of crumbled feta or grated pecorino cheese
optional
Instructions
Gently fry the onions for about 5 minutes before adding the celery and carrots for another 5 minutes
Add the lamb mince and stir until browned, then add the cumin, coriander, cinnamon, chilli flakes
After a few more minutes, add the tomatoes and sun dried tomatoes, then the peppers, garlic, thyme and bay leaves and then stock
Cover and simmer for about 30 minutes, stirring occasionally
Meanwhile prepare the mash by steaming the potatoes and then mashing them with some butter and/or milk until you get a nice soft consistency
Preheat the oven to 200oC
When the meat mixture is firm and reasonably dry, empty it into an oven dish and top with the mashed potato
Sprinkle over the cheese and bake for about 25-30 mins until the mixture bubbles and the top starts to brown