Shepherds Pie with Roasted Garlic Sweet Potato Mash

Posted on: July 19, 2021 Posted by: TamiAdmin Comments: 0

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Shepherds Pie with Roasted Garlic Sweet Potato Mash

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Level

Easy

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Time

15 Min

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SErves

4-6

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Calories

241

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Fat

12g

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Saturates

4.3g

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Carbs

61g

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Sugar

42.3g

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Fiber

7g

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Ingredients

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Filling
  • 1 onion (200 gr) finely chopped
  • 250 gr minced lamb or beef 
  • 1 teaspoon finely chopped garlic (about 2 cloves)
  • 100 gr canned chickpeas, drained or 50 gr dried chickpeas, soaked overnight and drained
  • 100 gr celery, chopped 
  • 70 gr dried apricots, chopped
  • 2 medium sized tomato, seeded and chopped
  • 2 tablespoons finely chopped coriander
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon ground cinnamon
  • ¼ cayenne pepper
  • Salt and pepper to taste 
Mash
  • 1.2 kg sweet potatoes, boiled and drained
  • 2 tablespoons roasted garlic (or 1 ½ teaspoon finely chopped garlic – see notes for directions on how to roast the garlic)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Garnish
  • Finely sliced spring onions

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Instructions

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Step 1

​

Preheat oven to 180 C (350F). In a large casserole or a large deep skillet, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 10 min. This will allow sweating the onions. Once you’ve sweated the onions, stir in the ground meat and the garlic. Break down the meat while it’s cooking

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Step 2

Once the meat is cooked, stir in the rest of the filling ingredients along with 4 tablespoons of water. Cover with a lid and let gently simmer for 15 to 20 minutes until all the ingredients are nicely cooked and soft. Taste and adjust the seasoning with salt and pepper. 

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Step 3

Meanwhile, prepare the mash. In a large bowl, transfer all the mash ingredients and use a fork to mash the sweet potatoes until you obtain a smooth mash. Taste to adjust the seasoning with salt and pepper. 

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Step 4

Transfer the filling into a large ovenproof dish (or 6 small dishes) and top with the mash. Place in the warm oven for 30 to 35 minutes until the mash is golden and the filling is piping hot.

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