Shepherd’s pie with sweet potato mash

Serves: 4

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Total Time: 60

Prep Time: 15

Cook Time: 45

• 1.1kg/21?2lb sweet potatoes
• knob of butter
• 1 tablespoon(s) olive oil
• 1 large onion, finely chopped
• 4 stalk(s) celery, finely chopped
• 2 clove(s) garlic, finely chopped
• 1 pinch(es) oregano
• 3  carrots, peeled and diced
• 1 small handful fresh thyme leaves, chopped
• 1 pinch(es) cinnamon
• 1 pinch(es) paprika
• 700g/11?2lb lamb mince
• 1  glass red wine
• 1 squirt tomato purée
• 500ml/1 pint hot vegetable stock

Method

1. In a pan of boiling salted water, add sweet potatoes and cook till soft. Then drain, add butter and mash well. Put to one side. In a large heavy-based frying pan, add olive oil then onion and cook till transparent. Add celery, garlic and oregano and cook for a couple more mins. Next, add carrots, thyme, cinnamon and paprika. Stir and let it all cook gently for 5 mins.
2. Push vegetables to one side of pan and add meat. Cook till mince is no longer pink, then turn up heat and add wine. Cook for about 5 mins, then stir in tomato purée and pour in stock. Simmer gently for about 20 mins. Season well with sea salt and freshly ground black pepper.
3. Preheat oven to gas mark 6/200°C (190°C in a fan oven). Spoon mince mixture into an ovenproof dish, then top with mash and put in oven till beginning to crisp a little on top.

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