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Sweet potato shepherd's pie
Serves 6
More effort
Total time:
Just right for a cosy winters evening, or a warm summer supper...
Skip to ingredients
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
Method
step 1
1 roughly chop the onion and mushroom, also fresh spinach if using. Finley chop the celery.preheat oven to 200cstep 2
2 Place all the bolognaise ingredients(except the bay leaves) in a large pan and mix well with a wooden spoon.step 3
3 place over a medium heat and bring to boil, then allow to simmer for 1hr.step 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.step 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.step 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.step 7
Place in the centre of oven for 1 hr or until the top becomes crispy. Serve with greens.
