Shepherd's Pie

Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Servings 8 servings

2 tbsp butter
1 medium brown onion ,finely diced
2 medium carrots ,diced
2 stalks celery ,diced
1 small fennel bulb ,finely diced
6 medium mushrooms ,diced
3 cloves garlic ,crushed
2 tbsp thyme ,finely chopped
2 tbsp rosemary ,finely chopped
500-600 grams organic lamb mince , or equivalent amount of leftover roast lamb shredded
400 grams diced tinned tomatoes ,or 500 grams very ripe tomatoes roughly chopped
2 tbsp tomato paste
300 ml chicken bone broth
1.2 kg sweet potatoes ,peeled and roughly chopped
150 ml pouring cream ,or full cream milk
2 tbsp butter
1-2 tsp salt
1 tsp pepper
2 tbsp olive oil ,for serving

Preheat oven to 150C.
Heat butter in a large ovenproof pot or casserole dish. Gently cook the onion, carrots, celery, fennel, mushrooms, garlic, thyme and rosemary with a large pinch of salt until they are very soft, about 10-15 minutes.
If using lamb mince stir it in now and cook until completely brown. If using leftover roast lamb add it to the pan and just warm it for a couple of minutes.
Then add the tomatoes, tomato paste and broth. Simmer, stirring occasionally, for 15 minutes until slightly thickened.
In the meantime, boil or steam the sweet potatoes until tender, approximately 12 minutes. Drain well and then mash with the cream or milk, butter, salt and pepper until very smooth.
Season the lamb mixture to taste with salt and pepper and then spoon the mashed sweet potatoes evenly over the top.
Place in the oven for 20 minutes or until golden and bubbling.
Serve with salad or steamed veggies drizzled with olive oil.

Instead of lamb this pie is very delicious made with leftover roast chicken.
Try replacing the sweet potato mash with pureed cauliflower.
Instead of the fresh herbs you could use a dried herb mix.
Replace the lamb with beef to make a Cottage Pie.
Vary the flavours by adding anchovy fillets, cumin, cinnamon, red or white wine or Worcestershire sauce.