Shepherd’s pie

By admin
14 June 2012

Preparation time: 10 minutes

Cooking time: about 30 minutes

Serves 4-6

10 ml (2 t) olive oil

1 onion, chopped

2 garlic cloves, crushed

1 green pepper, diced

500 g lean mince

2 carrots, grated

1 apple, grated

1 potato, grated

1 can (400 g) of whole kernel corn

salt and freshly ground black pepper

2 medium sweet potatoes, boiled and mashed

250 g cubed butternut, boiled and mashed

2 ml (½ t) fine nutmeg

Preheat the oven at 180°C.

Heat the olive oil in a saucepan.

Add the onion, garlic and green pepper and fry until the onions are translucent.

Stir-fry the mince in batches until it’s done.

Add the carrots, apples, potato and kernels.

Season and simmer on low heat for 5 min.

Dish the mince mixture into an ovenproof dish and let it cool down.

Mix the sweet potatoes and butternut, and spoon on top of the mince.

Sprinkle the mash with nutmeg and bake for 20 minutes or until golden brown.

Serve with a salad.

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