Shepherd’s pie

By admin
03 July 2016

This winter favourite is delicious with a sweet potato topping.

Serves 4 Preparation time: 10 min Cooking time: 45 min

  • 30 ml (2 T) oil

    1 onion, chopped

    2 carrots, grated

    3 garlic cloves, chopped

    500 g beef mince

    30 ml (2 T) tomato paste

    250 ml (1 c) beef stock

    30 ml (2 T) Worcester sauce

    45 ml (3 T) chutney

    400 g coconut milk

    700 g sweet potato, peeled and chopped

1 Preheat the oven to 180 °C.

2 Heat the oil in a large frying pan over medium heat, add the onion, carrots and garlic and cook for 5 minutes.

3 Add the mince and cook, stirring to break up the meat, for 5 minutes. Add the tomato paste, stock, Worcester sauce and chutney. Bring to the boil, reduce the heat and simmer for 20 minutes.

4 In a separate saucepan, bring the sweet potato and coconut milk to the boil. Reduce the heat and simmer, uncovered, for 15 minutes or until tender. Drain and mash until smooth.

5 Spoon the mince into 4 ramekins, top with the mashed sweet potato and bake in the oven for 15-20 minutes.

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