Sweet Potato Shepherd’s Pie

Bahan-bahan

For the lamb filling:

1kg lamb mince

2 cups beef stock

1 cup frozen peas

1 carrot, finely chopped

1 brown onion, finely chopped

2 garlic cloves, mined

2 celery sticks, finely chopped

Leaves stripped from 2 rosemary sprigs

Leaves stripped from 4 thyme sprigs

1 tbsp ground cumin

1 tbsp paprika

1 ½ tbsp tomato paste

Salt and pepper, to taste

For the sweet potato mash topping:

2 large sweet potatoes, peeled and chopped

¼ cup milk

Salt and pepper, to taste

2 tbsp chives, finely chopped (for garnish)

FULL RECIPE AT ONTRAC5.COM

Petunjuk

For the sweet potato mash:

Place the sweet potato in a large pot, cover with cold, salted water and bring to a boil. Cook until tender and easily pierced with a fork, about 15–20 minutes.

Drain the potatoes in a colander then return them to the pot or a bowl. Add the milk, a pinch of salt, and pepper, and mash until smooth and creamy.

For the lamb filling:

Heat a large, deep, oven-safe pot over medium heat. Add the lamb mince and cook, breaking it up with a spoon, until browned and any liquid has evaporated.

Stir in the onion, carrot, celery and garlic. Cook for 5–7 minutes until the vegetables are softened and fragrant.

Add cumin, paprika, salt, and pepper. Stir well to coat the meat and veg.

Push the meat and vegetables to one side of the pan. Add the tomato paste to the cleared space and stir for about 1 minute until it darkens slightly and becomes fragrant. Then mix it into the rest of the filling.

Strip the rosemary and thyme leaves from their woody stems and add the leaves to the pan.

Pour in the beef stock, bring to a simmer, and cook uncovered for 20–25 minutes, stirring occasionally, until thickened.

Stir in the frozen peas and cook for another 2–3 minutes until heated through.

To finish:

Preheat your oven to 200°C (180°C fan-forced).

Spread the sweet potato mash evenly over the lamb mixture in the same pot.

Using a fork, gently drag it across the surface of the mash to create small ridges. These textured peaks will help the topping crisp up and turn golden in the oven.

Place in the oven and bake for 20–25 minutes, or until the top is lightly golden and the filling is bubbling around the edges.

Sprinkle with chopped chives just before serving. Serve hot with a side of greens or a simple salad.