John Myers
Shepard`s Pie with Sweet Potato Topping
The perfect shepard`s pie with sweet potato topping recipe with a picture and simple step-by-step instructions.
- 1 piece Onion
- 1 piece Carrot
- 1 pole Celery
- 800 gr Lamb mince
- 1 tbsp Arrowroot meal
- 2 tbsp Dijon mustard
- 4 Splash Worcester sauce
- 1 tbsp Tomato paste
- 200 ml Lamb stock
- Salt pepper
- 800 gr Sweet potatoes
- 70 gr Butter
- 60 ml Milk
- 150 gr Grated cheddar
- 400 gr Peas
- 2 tbsp Olive oil
- Preheat the oven to 180 degrees top / bottom heat. Prepare the onion, carrot and celery ready to cook and cut into fine cubes. Heat the olive oil in a pan, add the vegetables and cook over a medium heat for about 8 minutes. Now add the minced meat and stir with a wooden spoon until the meat is crumbly, as soon as it has turned color, add the arrowroot flour and stir in well. Mix in the mustard, Worcester sauce, tomato paste, stock and salt and pepper. Let everything simmer for about 30 minutes so that the sauce thickens.
- In the meantime, peel and wash the sweet potatoes and cut them into evenly sized pieces. Boil the sweet potatoes in salted water for about 13 minutes, drain and mash with 50 grams of butter, the milk, salt and pepper to a puree with a thick consistency.
- Put the minced meat sauce in an ovenproof dish, spread the mashed potatoes on top and cover with the grated cheese. Now bake in the oven for a good 30 minutes and let rest for about 15 minutes before serving.
- Heat the remaining butter (20 gr) in a pan, add the prepared peas and sauté for 3 minutes, season with salt. pepper. Arrange the Shepard’s Pie on plates and serve with the peas.
Facebook Comments