Shepherd's Pies With Sweet Potato Mash
|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|
|Red chili||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
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.