Shepherds Pie with Cheesy Sweet Potato Topping


January 25, 2013 by marksetchfield


Cooking time, 45 minutes, prep time 30 minutes, serves 6-8

12 oz minced beef
1 beef stock cube
2 medium onions
1 tin of chopped tomatoes
1 tsp mixed herbs
1 garlic clove
3  tbsp tomato puree
Splash of Worcester sauce
2 tbsp olive oil

For the topping
2 large sweet potatoes
3oz mature cheddar cheese
3oz mozzarella cheese
Knob of butter
1 tsp mixed herbs

Chef says: Bags of pre-grated cheese are often cheaper in multi-buys in most supermarkets, so don’t be scared to cheat, and you can save money. Pre-heat the oven to 180 degrees just before you start.

Preheat the oven to 180 degrees. Heat the oil in a large pan and add the minced beef and the beef stock cube. Stir the meat until it starts to brown. Now chop and add the onions to the pan and season. Keep stirring and turn down the heat. Next add the chopped tomatoes, tomato puree, and a splash of Worcester sauce and sprinkle in the mixed herbs. Leave to simmer for about thirty minutes. In another pan boil some salted water, then peel and cube the sweet potatoes and add to the water. Boil until the potatoes are soft. Drain the water season and add a knob of butter, and mash the potatoes. Pour the mince into an oven proof dish even out and top with the mashed potato. Even out the topping with a fork and add the cheese and mixed herbs. Now bake in the oven for twenty minutes until the topping looks a rich golden brown. Serve with some seasonal vegetables and enjoy!


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