Shepherd's pie has to be the ultimate comfort food.
The sweetness mixed with the savoury mince makes for a heavenly combination and topped off with melted parmesan cheese, this dish is just everything!
While it's a bit fiddly to make, it keeps so well in the freeze so its worth making up a big batch of it and freezing for another day.
Flavoursome, filling, as delicious as it is nutritious, you will absolutely love this dish!
INGREDIENTS
1 tbs vegetable oil
1 onion
2 medium carrots
100gm frozen Peas
1 tsp dried thyme
500g lamb mince
1 pint of beef/ lamb stock cube
1 tbs Worcestershire sauce
T tbsp tomato puree
salt & pepper
900gm sweet potato
¼ tsp grated nutmeg -optional
Drop of cream or full fat milk
Knob of butter
Parmasan Cheese
METHOD
Pre heat the oven to 200 degrees.
Melt the butter in a heavy bottomed pan, add the mince and cook until browned.
When browned and sticking to the base of the pan, empty in to a bowl and set aside.
Chop and add the onions and sweat for 5 minutes.
Finely chop the garlic and add to the onions along with the thyme.
Peel and dice the carrots, add then to the onions.
Add the mince back to the pan along with the tomato puree, Worcestershire sauce, frozen peas and mix together.
Add the stock and cook on a gentle heat, season to taste.
Peel and cube the sweet potatoes and add to a pan of boiling water for 10 minutes.
Drain them, add the cream, grated nutmeg, butter, sprinkle of salt and get mashing.
Poor the minced beef mixture in to a casserole dish and top with the mashed sweet potato, grate with parmesan cheese.
Place in the oven and cook for 25 mins.
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