Shepherds Pie With Sweetpotato

1. 1

   Chop the onion finely and soften them on a low heat in a little bit of olive oil (not the extra virgin kind).

2. 2

   When the onion is soft, turn up the heat and add the mince. Fry until gently browned.

3. 3

   Give it a splash of Worcestershire sauce and a table spoon of tomato puree, finely chop the garlic and add to your pan.

4. 4

   At this point I prefer to add a cup of water, put a lid on and simmer gently in the oven for about 1 1/2 hours, but if you are short of time just go ahead to the next step.

5. 5

   Chop the carrot, the tomatoes and the courgette into chunks.

6. 6

   Add the vegetables to the mince and season with dried oregano, salt and pepper to taste, and a small pinch of sugar (makes all the flavours come together better, trust me. Cook for a further 20 min.

7. 7

   For the mash, just boil the potatoes and the sweet potatoes for app. 25 min, or until soft enough for mashing.

8. 8

   Add a knob of of butter , and if needed a splash of milk. The sweet potato will often make the mash loose enough.

9. 9

   Season with salt and pepper.

10. 10

    Assemble the the pie by putting the mince in the bottom of an oven proof dish and top with the mash. For a golden glistening finish, brush with a beaten egg.

11. 11

    Cook in a pre-heated oven 225C for about 30 min, or 20 min if you slow-cooked the mince earlier.

12. 12

    Scatter a hand full of parsley over the finished pie.

13. 13

    Serve with a fresh green salad.

* Per serving · 4 servings · Values may vary.