Thursday, January 22, 2015

Petra's Sheperd’s Pie with Sweet Potato

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.

-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

For the filling:
1. 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.
2. Add the meat to spice mix and brown the meat over medium heat.

For the mashed potatoes:
1. Boil the potatoes for 15 minutes, or until tender.
2. Drain well and add the olive oil, milk and salt.
3. Mash the potatoes with a potato masher or food mill (passe-vite), blend until they reach a creamy consistency.
For the mushrooms:
1. Add olive oil, onion, garlic to a pan and brown the mushrooms. Add peper and salt.

1. Preheat the over to 180° Celsius.
2. Fill a casserole dish with the meat filling, add a layer mushrooms and spread the mashed potatoes mix on top.
3. Bake for 40 minutes until the topping is beginning to brown.

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