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Shepherd's pie with sweet potato crust

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1 kg lamb mince
1 tsp oil
1 large onion, finely chopped
1 stalk celery, chopped
2 medium carrots, peeled and chopped
1 medium white turnip, peeled and chopped
4 mushrooms, sliced
400 g can peeled tomatoes
2 tbsp tomato paste
2 cups beef stock
mashed sweet potato (1 large sweet potato)
30 g butter, softened
0.5 cup grated cheese


1 Place lamb mince in a bowl and mix in a little oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince and then remove.
2 Reheat the frypan, add the oil and onion, and cook until onion is soft. Add the celery, carrot, turnip, mushrooms. Cook stirring occasionally until vegetables are tender.
3 Return the mince to the pan, stir in the tomatoes, tomato paste and stock. Reduce heat, and simmer the lamb mixture for 15 minutes. Stir occasionally.
4 Preheat the oven to 180ºC. Combine the mashed sweet potato, butter and cheese. Spoon the lamb mixture into a shallow baking dish, or 4 individual ovenproof dishes. Spoon the mash over the lamb, spread it out, and rough the mash up a little with a fork. Cook uncovered for about 25 minutes or until thoroughly hot.


1 Freeze mince you don't intend to use. Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. This is important as it allows the mince to freeze evenly and it allows the mince to thaw evenly. Cooked mince dishes can also be frozen for later use.
2 Thaw frozen mince (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.