Delicious Shepherd’s Pie Topped with Sweet Potato Mash
- Prep time: 35 minutes
- Calories: 700
- 300 Grams of Beef and Lamb Mince
- 2 Carrot
- 1 Brown Onion
- 1 Stalk of Celery
- 1 400 Gram Pack of Diced Tomatoes with Basil & Garlic
- 400 Grams of Sweet Potato (Small)
- 1 Tablespoons of Butter (pantry)
- 1 Tablespoons of Milk (pantry)
- 2 Tablespoons of Parmesan Cheese
- 1 Small Bunch of Thyme
Prepare Ingredients:Preheat the oven to 200°C. Wash the fresh produce. Heat a large pot of salted water to boiling on high. Peel sweet potatoes and cut into 1-2 cm dice. Peel and small dice the carrot and onion. Small dice the celery.
Cook & Mash Potatoes:Place the sweet potato in a pot, cover with cold water, and season with salt. Boil until tender, 12-15 minutes. Drain and transfer to large bowl. Add butter, milk and mash together using a potato masher or a large fork if you don’t have one. Taste and add salt and pepper as needed.
Start Filling:While the sweet potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion; cook for 5 minutes. Add the carrot and celery, stir occasionally; cooking 1 to 2 minutes.
Cook Lamb & Beef:Add the mince and ¾ of the thyme leaves pulling the leaves from the stem as you add. Cook, frequently breaking the meat apart with a wooden spoon, 5 to 7 minutes, or until browned and cooked through. Add the diced tomatoes. Cook, for another, 2 to 3 minutes, or until thickened. Remove from heat; taste and season with salt and pepper as required.
You Plate It:Transfer the filling to a baking dish. Using a spatula, evenly spread the mashed sweet potatoes over the filling. Sprinkle with the cheese. Bake 12 to 15 minutes, or until the edges of the sweet potatoes are lightly browned. Remove from the oven and let stand for at least 2 minutes before serving. Sprinkle over remaining thyme leaves. Enjoy!