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Swede & potato rösti-topped shepherd’s pie

Swede & potato rösti-topped shepherd’s pie

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(3 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins

Easy

Serves 5
A delicious spin on the ultimate comfort food - a family favourite packed with vegetables and rich sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal542
  • fat31g
  • saturates15g
  • carbs35g
  • sugars15g
  • fibre7g
  • protein31g
  • salt0.7g
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Ingredients

  • 500g/ 1lb 2oz swede, peeled and cut into large chunks

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 500g/ 1lb 2oz floury potatoes, peeled and left whole

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 250g/ 9oz mushrooms, quartered

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 500g/ 1lb 2oz lamb mince

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 400g can tomatoes

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp tomato purée
  • 50g/ 2oz butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Cook the swede and potatoes in a pan of boiling salted water for 10 mins until tender, then drain and set aside.

  2. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan over a low heat. Add the onion and carrots, and gently fry for 5 mins. Add the mushrooms, increase the heat to medium and cook for a further 5 mins. Tip the vegetables into a bowl.

  3. Add the mince to the frying pan and cook until browned. Pour away any excess fat. Add the vegetables (not the swede and potatoes), tomatoes and tomato purée, cover and simmer for 15 mins, topping up with a little water if the mince looks a bit dry.

  4. When the swede and potatoes are cool enough to handle, coarsely grate; then toss in the melted butter and season.

  5. Tip the mince mixture into a deep ovenproof dish, top with the grated swede and potatoes, then put in the oven and cook for 40 mins.

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Comments, questions and tips

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Comments (2)

veritydixon's picture

I used beef mince, as that's what I had, omitted the tinned tomatoes and used the liquor from rehydrating 15grams of dried mushrooms. Of course, this meant that the colour of the final dish was darker, but delicious!
My tip if you only have waxy (not floury) potatoes would be to use a food processor to grate the potatoes raw, then simmer for 10 minutes before tossing in melted butter and using for the topping. This worked fine for us, but probably not a good method for grating swede, which I diced and cooked with the meat instead.

little_ilana's picture

This was great, very tasty. I replaced mushrooms with parsnips and cabbage to use up what I had in the fridge. The topping was if anything a little too rich - might reduce the amount of butter next time

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