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Shepherd's Pies With Sweet Potato Mash

Holiday.Cook's picture
Ingredients
  Lean minced lamb 400 Gram
  Onions 2 , diced
  Carrots 2 , diced
  Celery sticks 2 , diced
  Rosemary sprigs 3 , needles finely chopped
  Plain flour 1 Tablespoon
  Red wine 250 Milliliter (1 Glass)
  Lamb stock 400 Milliliter
  Sweet potatoes 750 Gram, peeled and cut into chunks
  Butter 25 Gram
  Red chili 1 , finely chopped
  Garlic 1 Clove (5 gm), crushed
Directions

Heat a non-stick pan and dry fry the lamb until browned (there should be enough fat from the lamb).
Add the onions, carrots, celery and half the rosemary and stir.
Reduce the heat and cook with a lid on for 5 mins.
Sprinkle in the flour and stir well.
Add the wine and stock, season, then bring to a simmer.
Simmer for 20 minutes.
Meanwhile boil or steam the sweet potato until tender.
Heat the oven to 200C/fan 180C/gas 6.
Melt the butter in a small pan, add the chilli, garlic and the rest of the rosemary and sizzle for a couple of minutes.
Drain the potatoes, then mash with the flavoured butter.
Divide the lamb mixture between 4 ovenproof dishes.
Top with the mash.
Cook for 20-30 minutes until the pies are bubbling.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Pie
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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