Is there anything more comforting on a cold, damp evening than a home-cooked Shepherd’s Pie? I make mine with a twist, I top it with mashed sweet potatoes which go so well with my rich meat sauce made with my all natural beef stock. It is so easy to make here is what you will need:
700g lean mince
1 medium onion finely chopped
2 carrots chopped into small dice
1 stick celery chopped finely
1 clove garlic chopped finely
2-3 medium sweet potatoes peeled and chopped into chunks
2 tbsps of Worcestershire sauce
½ small can tomato paste
500 ml of Carol’s Stock Market beef stock
Sea salt and pepper
Knob of butter & extra virgin olive oil
Brown mince in a little olive oil in pot or large pan over medium heat. Add chopped onions, carrots, celery, garlic and a sprinkle some salt and pepper. Stir and cook for approx. 6 minutes until vegetables have softened tossing every couple of minutes. Add Worcestershire, tomato paste and beef stock and stir well. Turn down to simmer for 15 minutes. Taste and adjust seasoning.
Meanwhile, boil the sweet potato chunks until soft – about 15 minutes, mash and add butter, salt and pepper. Add meat mixture to a casserole dish and top with mashed sweet potato, add a few little knobs of butter and cook in 180 C oven for 30 minutes. If you want a really crispy topping, place under grill for a few minutes but be careful and keep an eye on it. Let cool for a few minutes and dig in!