I have noticed something. As soon as it got cold, people started craving and making Shepherd’s Pie. Then the BBC Good Food email came, and what should I find in there? Their top 5 Shepherd’s Pie recipes! Not only that, but 2 of those recipes were with sweet potatoes! It was a sign. If you have a chance to make this recipe, I would highly suggest it. It is simple and delicious. Enjoy!
Sweet Potato Shepherd’s Pie
adapted from this recipe
250 lean ground meat
2 medium onions, chopped
3 carrots, diced
2 celery sticks, diced
2 garlic cloves, minced
200ml veggie stock
1 tbsp Worcestershire sauce
1 tsp Marmite
400g lentils (canned), drained
3-4 medium sweet potatoes, peeled and diced
2 tbsp low fat sour cream
1/2 bunch scallions, finely chopped
1. Heat a non-stick pan and cook meat. Add the onions, carrots, celery and garlic and cook for 5 minutes. Stir in the stock, Worcester sauce, Marmite, lentils and some seasoning. Simmer for 10 minutes or until saucy. Meanwhile boil or steam the sweet potato until tender. Drain then mash with sour cream and scallions.
2. Heat the panggangan to 200C/fan panggangan 180C/gas 6. Transfer the mince to an ovenproof dish. Add the mash. Cook for 30 minutes until bubbling.
The only thing we weren’t sure of was the Marmite. Apparently it is a very British or Australian thing. They spread it on toast to have with their tea and other such things. I thought it would be hard to find, but was reassured by the internet that the Canadian Superstore carries it, and I believe Jason found it at Sobeys. Sections to check for it are: baking, jams and jellies, or the spice section.
I love you. I am so excited for tomorrow! By the looks of the weather it will be some messy fourwheeling for sure! Woohoo! Can’t wait.