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Sweet Potato Shepherd’s Pie

Cooking Time: 80 min Preparation Time: 25 min Serves: 6 people
a prepared Sweet Potato Shepherd’s Pie meal
Ingredients

1 tbsp rapeseed oil

2 onions, finely chopped

2 garlic cloves, chopped

2 carrots, grated or finely diced

2 tbsp fresh thyme leaf

400 g pack extra-lean minced lamb or beef

25 g melted butter, plus extra for frying

Red, yellow, green and blue gel food colouring (or other colours)

85 g KOO Lentils, drained

350 g swede, diced

2 tbsp Golden Cloud Flour

750 ml beef stock

200 ml red wine

350 g potato, diced

650 g sweet potato, diced

150 g plain yoghurt

Generous grating of nutmeg

Green vegetables, to serve

Method

  1. Heat the oil in a large pan, then fry the onions for 6 minutes until starting to turn golden.

  2. Add the garlic, carrots and thyme, and cook for 4 minutes more. Stir in the mince, breaking it up with the spoon.

  3. When it has turned brown, add the lentils and swede with the flour. Cook for 1-2 minutes then gradually add the stock and red wine. Cover and simmer for 35-40 minutes.

  4. Meanwhile, boil all the potatoes for 15-20 minutes until tender, then drain and mash with the yogurt, nutmeg and black pepper.

  5. Spoon the meat mixture into a 2-litre ovenproof dish, spread or pipe the potato mixture on top then grill until the topping starts to brown.

  6. If making ahead, reheat in the oven at 180°C for 45 minutes. Serve with green veggies, such as broccoli or KOO Peas.

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