Spicy Shepherd's Pie with Sweet Potato Mash

[takayanagi]

This version is spicy! Which is why I like using sweet potato mash. It cuts through the spice and evens out the flavours. This is exactly what’s needed on a cold winters night - something warm, comforting & hearty.


Ingredients for lamb filling:

• 300g lamb mince
• 3 cloves garlic minced
• 1 small onion chopped
• 2 spring onions sliced
• 8 mushrooms sliced - I used button mushrooms
• 1/2 carrot chopped
• 1/2 red pepper chopped
• 1/2 yellow pepper chopped
• 1 green chili deseed and finely minced
• 1 tbp chilli powder
• 1/2 tbp meat curry powder
• 1/2 tin chopped tomatoes
• 1 tsp each dried thyme and rosemary
• a little water if needed
• salt and pepper to taste

Method for lamb filling:

1. Dry fry lamb mince, chili powder, meat curry powder, thyme &
   rosemary on medium heat till its half cooked. The lamb should release
   its own natural fats which should be enough, if it isn’t add a teaspoon
   of oil.
2. Add onions, garlic, carrot, peppers, mushrooms, chili & 1 tsp
   salt. Cook on medium low heat for 5-7 mins making sure to stir every now
   and then.
3. Add tomatoes and cook on low heat for 10 mins making sure to stir
   every now and then. If the mixture gets too dry add a little water.
4. While the meat mixture is simmering, cook the sweet potatoes.

Ingredients for mash:

• 1 large sweet potato peeled and chopped
• 4tbp butter
• salt & pepper to taste
• sharp mature cheddar for grating

Method for mash:

1. Put the chopped sweet potato into a pan and fill it with water.
2. Boil the sweet potato till its just tender.
3. Drain and mash sweet potato and butter together.
4. Add salt & pepper and mix well.

Assembly:

1. Put the meat mixture in an even layer in a ovenproof dish.
2. Pipe or spoon on the mashed sweet potato.
3. Grate a generous amount of cheese over the top.
4. At this stage you can leave it to cool and  keep it in the fridge or
   even freeze it. If you are going to freeze the shepherd’s pie, please
   make sure that the dish you have used is freezer proof!
5. Pop the pie into a preheated 180C oven for 10 mins. If kept in fridge cook for 15-20 mins and if frozen 25-30mins.
6. Serve with side salad.

Click here for more pictures and info on where I got the lamb mince...