Sweet Potato Shepherd's Pie

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Ingredients 

  • 1/2 tsp ginger powder 
  • 1/2 tsp cumin 
  • 1/2 tsp turmeric 
  • 2 tablespoons herbamare 
  • 4 cups water 
  • 4 potatoes
  • 1 medium onion 
  • 2 garlic cloves 
  • 1 thumbnail size piece of ginger 
  • 1 medium carrot, peeled, finely chopped
  • 2 celery stalks, trimmed, finely chopped
  • 500g beef mince 
  • 2 tsp worcestershire sauce
  • 2 tbsp tomato paste
  • 400g can crushed tomatoes
  • 2/3 cup frozen peas
  • 600g sweet potato, peeled, chopped
  • 1/4 cup milk
  • 20g butter
  • 1/3 cup grated cheddar cheese

 


Method 

  1. Heat oil in a large saucepan over medium heat. Add onion, garlic, ginger, carrot and celery. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
  2. Add worcestershire sauce, tomato paste, tomato and spices. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until thickened. Stir in peas. Preheat the oven to 180°C/160°C fan-forced.
  3. Meanwhile, cook potatoes in a saucepan of boiling water for 8 minutes or until just tender. Drain. Return to the pan. Add milk and butter. Mash until smooth. Spoon beef mixture into a 5cm-deep, 6 cup-capacity ovenproof dish. Top with potato mixture. Sprinkle it with cheese. Bake for 30 to 35 minutes or until golden. Serve.