This shepherd’s pie recipe is perfect for using up leftovers. This traditional dish has been given a twist with the sweet potato topping – not just a fantastic colour but a great taste too.
Ingredients
- 500 g ground beef or lamb
- 1 onion, chopped
- 2 cloves garlic, chopped
- spice mix: 1 teaspoon cumin, 1 teaspoon ginger, 1 teaspoon chili powder, 1 teaspoon cinnamon, 1 teaspoon salt
- 500 g sweet potatoes, peeled and cut into chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 tablespoons milk
- 500 g mushrooms, chopped
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove of garlic, chopped
Directions
For the filling:
- Add olive oil to the pan along with the onion, garlic, cumin, ginger, chili powder, salt and cinnamon and cook for 8-10 minutes on medium heat until the onion is softened.
- Add the meat to spice mix and brown the meat over medium heat.
For the mashed potatoes:
- Boil the potatoes for 15 minutes, or until tender.
- Drain well and add the olive oil, milk and salt.
- Mash the potatoes with a potato masher or food mill (passe-vite), blend until they reach a creamy consistency.
For the mushrooms:
- Add olive oil, onion, garlic to a pan and brown the mushrooms. Add peper and salt.
Assembly:
- Preheat the over to 180° Celsius.
- Fill a casserole dish with the meat filling, add a layer mushrooms and spread the mashed potatoes mix on top.
- Bake for 40 minutes until the topping is beginning to brown.
Assembly:
