Harissa Sweet Potato Shepherd’s Pie

Recipe serves 4-6

Ingredients:

- 800g sweet potatoes, peeled and cubed

- 1/2 cup fresh milk

- 800g minced lamb

- 2 sticks of celery, diced

- 2 carrots, diced

- 2 onions, diced

- 6 cloves of garlic, minced

- 1 tbsp tomato paste

- 2-3 ladles of lamb/vegetable stock

- 1 tbsp harissa

- 1 cup frozen peas

- 1/2 cup cheddar, to top

Instructions:

- Boil sweet potatoes until soft, then mash using a potato masher, seasoning with salt and pepper to taste. Add in olive oil and milk until creamy and smooth. Set aside.

- Heat oil in a pan and add your lamb mince, cooking until brown. Season with salt and pepper. Using a slotted spoon, remove, leaving the fat in the pan.

- Heat the remaining fat and add onions, sautéing until brown. Add in your garlic, cooking until fragrant. Add in the the carrots and celery and cook until tender. Season with salt and pepper.

- Add in the tomato paste, cooking until darkened. Add back the lamb mince, followed by the stock. Let simmer until thickened slightly, then add in the harissa. Remove from the heat before stirring in your peas. Season again with salt and pepper.

- Let cool slightly before spooning into a baking dish. Smooth over the sweet potato mash and run a fork over to add texture. Top with your cheddar.

- Place in an oven preheated to 200C for 25 minutes, or until the top is brown. Let cool for 15 minutes before serving.