Grandma’s shepherd’s pie

Grandma’s shepherd’s pie with a sweet twist

DSC_0461aThis yummy recipe makes approximately 4 large and 2-3 little portions, but you’ll have to be quick before it’s gobbled up! The pie can also be pureed to the desired consistency for younger tummies.

The what:
1 onion, peeled & sliced
2 carrots, peeled & sliced
1 large / 2 smaller sweet potato(es), peeled and cut into chunks.
400g minced lamb
50g frozen peas
500 ml vegetable stock
2 tbps tomato puree
a dash of Worcestershire sauce (optional)
2 tbsp Olive oil
A little milk to make the mash and to brush on top of potato before putting pie in oven

DSC_0479a

The how:

Preheat the oven to 200 / 180 fan.

Heat the olive oil and saute the onions for 2-3 minutes until onions are translucent / soft, but not brown. If you have time (as if, we’re mums for goodness sake!) you can make a cartouche to avoid browning the onions.

Next add the mince and brown. Pour in the stock and add the carrots. Stir in the tomato puree and Worcestershire sauce (if using). Cook for 10 minutes before adding the peas and then simmer for a further 5 minutes.

DSC_0472a

If you have a microwave and a microwave steamer you can quickly steam the sweet potatoes until soft (usually 5 minutes depending on your microwave). Alternatively you can boil the potatoes on medium to high heat until soft (10 – 12 minutes).

Transfer the lamb and veg into an oven dish and leave to cool.
Mash the potatoes using a knob of unsalted butter and some milk.  Spread on top of the cooled mince.  Bake in the oven at 200 / 180 fan for 45 minutes or until the top is nice and crusty.

Serve, refrigerate or freeze for another day.

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s