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1
Preheat the oven to 400F
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2
Heat the olive oil in a large saucepan and fry the onion and carrots for 10 minutes, or until softened.
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3
Drizzle a small amount of olive oil over the ground lamb and mix well (this will separate any clumps), and add to the pan with the onion and carrots.
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4
Brown the meat all over, then stir in the mushrooms.
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5
Stir frequently with a wooden spoon for 5 minutes, separating any clumps of meat in the pan.
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6
Pour in the wine, then reduce the heat to medium and allow to simmer for 10 minutes, stirring occasionally, until the alcohol has evaporated.
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7
Add the tomatoes and basil, then season with salt and pepper.
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8
Continue to cook, uncovered, over a medium heat for 30 minutes, stirring occasionally.
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9
Cook the sweet potatoes in boiling salted water for 10-15 minutes, or until tender.
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10
Drain, then return to the pan and mash, stirring in the butter, milk and 100g of the grated parmesan.
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11
Season with salt and pepper, then stir vigorously with a wooden spoon over a low heat for 2-3 minutes, or until the mash is smooth and creamy.
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12
Pour the lamb mixture into an ovenproof casserole dish and carefully spread over the mashed sweet potato, ensuring that the meat is completely covered.
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13
Sprinkle over the remaining parmesan and bake in the oven for 15-20 minutes, or until the topping is crisp and golden brown.
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14
Spoon the shepherds pie onto plates and serve.
