Name: Shepherd's pie with purple mash
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 large brown onion, finely chopped; 2 celery sticks, trimmed, finely chopped; 2 garlic cloves, finely chopped; 500g lean lamb mince; 44.40 gm tomato paste; 400g can diced tomatoes; 125ml (1/2 cup) chicken stock or vegetable stock; 2 zucchini, finely chopped; 62.50 ml chopped fresh continental parsley; 500g purple sweet potato, peeled, chopped; 300g large purple carrots, peeled, chopped; 30g butter; 70g vintage cheddar, coarsely grated

Shepherd's pie with purple mash

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Prep Time:
30 minutes

Cook Time:
70 minutes

Total Time:
100 minutes

Vibrant veggie-packed shepherd's pie that will impress everyone.

Ingredients:

18.20 gm olive oil
1 large brown onion, finely chopped
2 celery sticks, trimmed, finely chopped
2 garlic cloves, finely chopped
500g lean lamb mince
44.40 gm tomato paste
400g can diced tomatoes
125ml (1/2 cup) chicken stock or vegetable stock
2 zucchini, finely chopped
500g purple sweet potato, peeled, chopped
300g large purple carrots, peeled, chopped
30g butter
70g vintage cheddar, coarsely grated

Instructions:

In a large frying pan over medium-high heat, warm oil. Add onion, celery, and garlic. Sauté for 4-5 minutes until softened. Then add mince and cook for 5-7 minutes, breaking up any lumps with a wooden spoon, until browned.
Combine tomato paste, fresh tomato, and stock in the pot and bring to a boil. Lower the heat and simmer for 20 minutes until the liquid has thickened. Add zucchini and continue simmering for 10 minutes. Stir in fresh parsley before serving.
Preheat the oven to 210C/190C fan forced. Boil sweet potato and carrot in salted water until soft, about 15-20 minutes. Drain, then blend with butter until smooth. Stir in half of the cheddar.
Spread the mince mixture evenly in a 2L (8 cup) ovenproof baking dish. Top with the sweet potato and carrot mash, ensuring it covers the filling completely. Sprinkle with the remaining cheddar cheese. Bake on a baking tray for 25 minutes until the cheese is melted and the filling is bubbling. Let it rest for 10 minutes before serving.

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