Nothing says comfort food quite like a Shepherd’s pie. This classic dish is given a modern twist with the addition of sweet potato, one of the most nutritionally dense foods you can eat! This dish freezes and reheats like a dream, so it’s a definitely batch cooking essential. Winter doesn’t seem to be going anywhere, but on the upside, it gives us more opportunity to make delicious, warming dishes like this one. Enjoy xxx
Serves 4
Ingredients:
450g lamb mince
2 large sweet potatoes
1 large onion
4 carrots
A cup full of frozen peas
Mixed herbs
Beef stock cube (I love the Knorr Rich Beef stock pot)
Cost per portion: €3.25
Method:
- Preheat your oven to 180 degrees Centigrade and boil a full kettle of water
- Peel your sweet potatoes and cut them into chunks
- Put the sweet potato into a pot of boiling water to boil. They will take about 25 minutes
- Peel and slice your carrots. You are looking to end up with little disks
- Dice your onion quite finely
- Put a large pan or wok on to heat
- Place your lamb and diced onion into the pan and cook until the mince is browned and the onion is softened
- Dissolve your stock in about 100ml of boiling water. Most of your gravy will come from your meat and vegetable juices, so you are just looking to get the stock into liquid form
- Once the lamb is browned, add your stock, a good shake of mixed herbs, your carrots and your peas. Give it a good stir and take it off the heat
- Transfer your meat mixture into a Pyrex dish. The one I use is a square one, about 25cm
- Once your sweet potato is nice and soft (it should nearly be falling apart) drain it and mash it
- Top the meat mixture with a layer of the sweet potato
- Pop the dish into the over for about 30 minutes, or until it is bubbling and delicious
- Serve on warm plates and enjoy.
Nutritional information per portion:
Calories: 458
Protein: 28.2g
Fat: 14.8g
Carbohydrate: 54.3g
