Sweet potato shepherd's pie
Member recipe

Sweet potato shepherd's pie

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Serves 6

Just right for a cosy winters evening, or a warm summer supper...

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  • For the sweet potato topping:
  • 3 medium sized sweet potatoes
  • 1 medium or large regular potato
  • 4 eggs
  • 2½ cups flour
  • For the bolognaise:
  • 800g lean beef mince
  • 1 stick celery(optional)
  • 3 mushrooms
  • 1 large onion roughly chopped
  • 2 large/3 small bay leaves
  • 1 tsp garlic puree/ 1 clove finely chopped garlic
  • ½ tsp chilli powder or to taste
  • ½ tsp mustard powder/wholegrain mustard
  • 1 medium tin chopped tomatoes
  • 1 medium carton (about 500g) tomato passata
  • 2 cubes frozen leaf spinach or a handful chopped fresh


    1. 1 roughly chop the onion and mushroom, also fresh spinach if using. Finley chop the celery.preheat oven to 200c
    2. 2 Place all the bolognaise ingredients(except the bay leaves) in a large pan and mix well with a wooden spoon.
    3. 3 place over a medium heat and bring to boil, then allow to simmer for 1hr.
    4. 4 peel and chop the sweet potatoes and regular potato. Then place in a pan of boiling water over a high heat until cooked, drain and mash.
    5. 5 when cooled slightly add the eggs and whisk together using an electric whisk or a wooden spoon(whisk is easier). Add the flour a little at a time until the mix is no longer sloppy but stop before it gets too thick, you should be able to spread it easily.
    6. 6 when the bolognaise is done, tip into roasting dish or deep grill pan and spread sweet potato evenly over the top. Use a fork to make ripples along the top. Place in the centre of oven for 1 hr or until the top becomes crispy. Serve with greens.

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