Shepherd's Pie with Sweet Potato Mash
From delicious Magazine's September 2021 issue, a classic family recipe is updated with a sweet potato topping and aromatic spice - a lovely food match with our 2020 Cabernet Sauvignon Merlot.
Ingredients
- 2 TBSP extra virgin olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 3 celery stalks, finely chopped
- 4 cloves garlic, crushed
- 500 g lamb mince
- 100 g tomato paste
- 0.25 tsp ground cloves
- 0.5 tsp ground cinnamon
- 2 tsp dried thyme
- 400 g tin chopped tomatoes
- 1 TBSP Worcestershire sauce
- 1 cup (120g) frozen peas
- 1 kg sweet potato, cut into 3cm chunks
- 30 g unsalted butter, melted
- 140 g grated cheddar cheese
- 400 g green beans, trimmed and steamed, to serve
Method
- Preheat oven to 200°C.
- Heat oil in a large non-stick frypan over medium heat. Add onion, carrot, celery, garlic, and a pinch of salt flakes. Cook, stirring, for 5-6 minutes until softened. Add lamb mince and cook, breaking up with a wooden spoon, for 6-8 minutes or until browned all over. Add tomato paste, spices, and thyme and cook for 3-4 minutes until caramelised. Add chopped tomatoes, Worcestershire sauce and 200ml water and simmer for 15 minutes until thickened and reduced. Stir through the peas and season to taste.
- Meanwhile, place sweet potato in a microwave safe bowl and cover. Microwave on high for 10-12 minutes until very tender. Mash or pass through a ricer, then stir in the hot melted butter, half of the cheddar cheese, and season to taste.
- Spoon lamb mixture into a 1.5L capacity oven-proof dish and top with mash. Scatter over remaining cheddar cheese.
- Place on a tray and bake for 25-30 minutes until golden and bubbling. Serve with steamed beans.
Wine pairing
No wine pairings assigned.
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