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Yorkshire Recipes

Individual Shepherd's Pie with Sweet Potato Topping
Season of mists and mellow fruitfulness
A traditional dish with a twist

by Www.thinkvegetables.co.uk
Serves 4

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Preperation time 15 minutes
Cooking time 45 minutes

Ingredients:
1tbsp Tomato puree
1 tbsp Flour
275ml/9floz Lamb stock
1 tbsp Fresh parsley, chopped
1 tbsp Fresh thyme, chopped
3 Baby leeks
1 Large carrot, peeled and diced
1 Onion, chopped
1 tbsp Oil
450g/1lb Locally produced lean lamb mince
1 tbsp Worcestershire sauce
Topping
50g/2oz Butter
50g/2oz Mature cheddar
900g/2lb Sweet potato

Method
1. Heat the oil in a large pan and cook the onion until soft but not coloured. Add the mince, leeks and carrots and cook, until the meat is nicely browned. Season the meat and add the thyme and parsley
2. Stir in the flour and gradually add the stock to the mince. Stir in the tomato puree. Cover and reduce the heat and simmer for 30-35 minutes, stirring occasionally
3. Meanwhile, peel the sweet potatoes and cut into chunks. Place in a pan of boiling water and cook for 10-12 minutes or until tender. Drain and return to the pan, but away from the heat. Add the butter and mash until smooth. Season
4. When the mince is cooked, check the seasoning and spoon into four individual oven proof dishes. Spread the mashed sweet potato over the meat and sprinkle with the cheese. Bake for 15 minutes at 200c or until the top is beginning to colour brown and piping hot
5. Alternative suggestions - You can add a number of vegetables to Shepherd’s Pie - swede, turnip or parsnip The topping can also be made with half potato and half sweet potato - add a pinch of nutmeg for added interest



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