Saturday, 3 January 2015

Sweet Potato Shepherd's Pie







I call it Shepherd's Pie, although technically, Cottage Pie is probably the correct name for this! Either way, it is delicious and that is all that matters to me really. I find that this is wonderful to make ahead of the week and to just have reassuringly in your fridge or freezer, when cooking after a long day feels a little strenuous. I also like it for the reason that all the ingredients together make for a cheap, but delicious meal, which I've come to find is quite satisfying living as a student! After a little reluctance and much persuasion, I've uploaded my first video I filmed and edited myself showing how I like to make my Shepherd's Pie, so please watch and let me know what you think, as there might be some more uploading of videos this new year!





So, here's the recipe...

1kg of sweet potatoes (or any other kind of potatoes- Maris Piper or King Edward will do) 
butter/ some kind of dairy- free spread

500g of beef mince
a little olive oil
2 stalks of celery
2 medium sized carrots
1 onion (red or white!)
2 cloves of garlic, finely chopped

1 can of plum tomatoes
250 ml of stock (vegetable/ chicken)
1/2 tbsp of Worchestershire Sauce
1/2 tbsp of Soy Sauce
1 tbsp of Tomato Ketchup 
EITHER 2 stalks each of fresh Rosemary & fresh Thyme OR 1.5 tsp of dried Rosemary & Thyme combined
salt & pepper


Preheat your oven to 190 degrees Celsius/ 375 degrees Farenheit/ Gas Mark 5

Begin by cutting the potatoes into equal sized quarters, bring to the boil and simmer for 15-20 minutes until lovely and soft.

Roughly cut the onion, celery, carrots and garlic and begin to soften in a large frying pan in a light drizzle of olive oil for about 4-5 minutes. 

In another pan, begin to brown your mince on a medium- high heat. 

No oil is needed as there will be plenty of fat coming from the mince itself.

Break up the mince with a couple of wooden spoons or metal egg flips so it's not too lumpy.

At this point, I usually drain most of the fat from the mince, but this is optional!

Add the softened vegetables to the mince, then adding the can of plum tomatoes.

Now is the time for the ketchup, Worcestershire Sauce, Soy Sauce and finally the stock to be stirred into the pan. 

Finally, add in either the fresh or dried Rosemary and Thyme and pop on a lid, leaving it for at least 30 minutes to an hour.


While your mince is cooking away, add a good knob of butter/ spread to your potatoes and begin to mash until you see the velvety consistency of your liking!



After you decide your mince has had enough cooking, begin to spoon it out into a large dish followed by a layer of the mashed potato. 

Run a fork through the potatoes with a little butter/ spread to create the extra crisp.


Bake in the oven for 30 minutes, checking before that it's not getting too browned!

Serve with peas or whatever your favourite greens are and eat away...



1 comment:

  1. If you want to be super-technical shepherd's pie is with lamb! And I was told that cottage pie was with slices of potato on top (like roof tiles) not mash. But regardless of all that yours looks good whatever it's called!

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