Hearty shepherd's pie
Tuck in to Sally Bee's Vow to Wow shepherd's pie for the ultimate in comfort food - but with health in mind!
Ingredients
Serves 4-5
600g white, floury potatoes, peeled and diced600g sweet potatoes, peeled and dicedFreshly ground black pepper3 tbsp semi-skimmed milk400g extra lean lamb mince, beef mince or turkey mince1 medium onion, peeled and chopped1 celery stick, chopped2 garlic cloves, peeled and crushed or chopped2 tsp tomato puree450g can of chopped tomatoes300ml vegetable stock1 slug of Worcestershire sauce2 bay leaves3 sprigs fresh rosemary, leaves picked and chopped2 tsp of dried oreganoI tbsp mango chutney (optional)
Method
Boil the potatoes and sweet potatoes for 15-20 minutes, or until tender
Drain the potatoes, then mash with the milk using an electric whisk until smooth. Season with pepper.
In a large pan over a medium heat, dry fry the minced meat until browned. Drain off any excess fat, then add the onion, celery and garlic and fry for a further 3-4 minutes, stirring occasionally.
Add the canned tomatoes, vegetable stock, Worcestershire sauce, herbs and mango chutney (optional). Bring to the boil, stirring until thickened.
Reduce the heat, then cover and simmer for 20 minutes, stirring occasionally
Place the meat in an ovenproof dish. Spoon the mashed potato mixture over the top and texture the top with a fork.
Either grill (broil) until lightly browned, or pop into a preheated oven at 200°c / 400F / Gas Mark 6 for 20 minutes