Sweet Potato Shepherd’s Pie

Recipe makes 1 pie

Ingredients:

- 600g sweet potatoes, peeled and cubed

- 1/2 cup fresh milk

- 600-700g minced lamb

- 2 sticks of celery, diced

- 2 carrots, diced

- 1 onion, diced

- 4 cloves of garlic, minced

- 2-3 tsp tomato paste

- 1/2 tsp chilli powder

- 2-3 ladles of stock

- 3 sprigs rosemary

- 3 sprigs thyme

- 1 cup frozen peas and corn

- Parmesan, 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 able to pipe. Set aside.

- Heat oil in a pan and add your lamb mince, cooking until brown. Season with salt and pepper. Set aside with juice in a bowl.

- Heat oil and add onions, sautéing until starting to brown. Add in your garlic, followed by the carrots and celery. Season with salt and pepper.

- Add in your lamb mince, rosemary and thyme. Add tomato paste, followed by stock. Let simmer until thickened slightly, then remove your herbs. Stir in frozen peas and corn, and season with salt, pepper and chilli powder.

- Spoon into a baking dish and smooth over a layer of sweet potato mash. Pipe remaining sweet potato on top. Top with a sprinkle of parmesan.

- Place in an oven preheated to 200C for 20 minutes, or until potatoes are browned. Let cool before serving.