Sweet Potato Shepherd’s Pie

How to Make Sweet Potato Shepherds Pie

Ingredients

• 1 tbsp olive oil
• 1 medium brown onion, finely chopped
• 1 medium carrot, peeled, finely chopped
• 2 celery stalks, trimmed, finely chopped
• 500g beef or lamb mince
• 1/4 cup of rich brown gravy
• 2 tbsp tomato paste
• 400g can crushed tomatoes
• 1 tsp mixed herbs
• 2/3 cup frozen peas
• 600g sweet potato, peeled, chopped
• 20g butter
• 1/3 cup grated cheddar cheese

• Heat oil in large saucepan over medium heat. Add onion, 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.
• Add gravy, tomato paste, tomato and herbs. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until thickened. Stir in peas. Preheat oven to 180°C/160°C fan-forced.
• Meanwhile, cook sweet potato in a saucepan of boiling water for 8 minutes or until just tender. Drain. Return to pan. Add butter. Mash until smooth. Spoon beef mixture into a 5cm-deep, 6 cup-capacity ovenproof dish. Top with potato mixture. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Serve.