Shepherds Pie With Sweetpotato
By: Jenny Colgan
Published: Wednesday, September 8, 2010 - 2:18pm

Ingredients




lamb mince
1 onion
3 cloves of garlic
1 carrot
1 medium sized courgette
2 tomatoes
6 app. medium sized potatoes (eg King Edward, not new potatoes)
2 orange fleshed sweet potatoes
a splash of Worcestershire sauce
1 tablespoon of tomato puree
parsley
oregano, salt and pepper to taste

Preparation

1 Chop the onion finely and soften them on a low heat in a little bit of olive oil (not the extra virgin kind). 2 When the onion is soft, turn up the heat and add the mince. Fry until gently browned. 3 Give it a splash of Worcestershire sauce and a table spoon of tomato puree, finely chop the garlic and add to your pan. 4 At this point I prefer to add a cup of water, put a lid on and simmer gently in the oven for about 1 1/2 hours, but if you are short of time just go ahead to the next step. 5 Chop the carrot, the tomatoes and the courgette into chunks. 6 Add the vegetables to the mince and season with dried oregano, salt and pepper to taste, and a small pinch of sugar (makes all the flavours come together better, trust me. Cook for a further 20 min. 7 For the mash, just boil the potatoes and the sweet potatoes for app. 25 min, or until soft enough for mashing. 8 Add a knob of of butter , and if needed a splash of milk. The sweet potato will often make the mash loose enough. 9 Season with salt and pepper. 10 Assemble the the pie by putting the mince in the bottom of an oven proof dish and top with the mash. For a golden glistening finish, brush with a beaten egg. 11 Cook in a pre-heated oven 225C for about 30 min, or 20 min if you slow-cooked the mince earlier. 12 Scatter a hand full of parsley over the finished pie. 13 Serve with a fresh green salad. 14 Enjoy! :)