Shepherds Pie is a great family favourite and Niki does a twist with Sweet Potato topping in this recipe. Try it for yourself and find out why there are never any leftovers.
Niki’s Sweet Potato Shepherds Pie Recipe
Serves 8-10 Prep 10 mins Cooking Time 1 hour
1 kg sweet potato, peeled and chopped
2 tbs extra virgin olive oil
1 large red onion, finely chopped
1 kg lean beef mince
1 kg Niki’s homemade tomato/red pepper sauce
OR 2 x 500g jars of tomato pasta sauce that contain peppers or vegetables
2 cups frozen peas (optional)
26cm x 31cm ovenproof dish
Preheat oven 180°C, 350° F or Gas 4. Steam sweet potatoes until tender.
Meanwhile heat a large saucepan on a medium/high heat and add oil. Add red onion and saute for 5 minutes or until it is soft.
Now add the mince and stir, mashing it as you go to stop any lumps forming. Cook until the mince has all changed colour and most of the liquid has evaporated.
Add the tomato pasta sauce (either my recipe or store bought) and stir in well. Simmer on a low heat for about 10-15 minutes.
Now mash the sweet potato, adding salt and pepper to taste.
Add peas to mince combine and spoon meat mixture evenly into ovenproof dish and top with mashed sweet potato. Smooth the potato layer and drizzle with a little olive oil.
Bake for about 45 minutes.
You can sprinkle a little cheese on top of the sweet potato or stir in 2 cups of frozen peas to the meat mixture just before you put it in the ovenproof dish. If your dish is full, place it on an oven tray to catch any leakage whilst it is cooking.
© Niki Mitropoulos 2012
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