Lamb Shepherd's Pie with Sweet Potato Topping
Adapted from Olive Magazine, June, 2006 issue - not the prettiest picture, but it sure tastes good, and South Beach Diet, Phase 2 friendly, too.
Prep time: 30 minutes
Bake time: 30 minutes
1 lb/450g minched lamb
2 onions, chopped
2 cloves, garlic, chopped
2 tbsp all purpose flour
2 carrots, finely chopped
2 ½ cups/400 ml fresh tomatoes, chopped
1 tbsp tomato paste
¼ cup beef stock or broth
2 tbsp Worcestershire sauce
2 lb/ 1 kg sweet potatoes
1 tbsp fresh thyme leaves
1 tbsp margarine or butter
Salt & freshly ground black pepper
1. Preheat the oven to 400°F/200°C
2. In a large, non stick skillet, dry fry the lamb with the onions and garlic until the lamb is no longer pink on medium high heat. (about 8 minutes). Stir in the flour. Add the carrots, tomatoes, tomato paste, beef stock, and Worcestershire sauce. Toss and bring to a boil. Reduce to simmer and cover for 30 minutes, stirring occasionally.
3. In the meantime, cook the sweet potatoes (I just stab whole sweet potatoes and put them in the microwave cooking on high until they’re soft to the touch (about 4-6 minutes, depending on the size). Cut them in half, scoop the pulp into a bowl and add the thyme, butter and salt & pepper. If it’s too thick add a little milk.
4. Pour the lamb mixture into an oven-proof dish (it should ¾ fill, leaving room for the topping). Spread the sweet potato mixture on top and bake for 30 minutes.
Serve with some green vegetable like spinach or broccoli and enjoy.
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