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Sweet potato shepherd's pie
Sweet potato shepherd's pie
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Prep Time:
20 minutes
Cook Time:
220 minutes
Total Time:
240 minutes
Cozy up with a spiced Indian shepherd's pie for the ultimate comfort meal.
Ingredients:
  • 40.00 ml plain flour
  • 850g diced lamb
  • 46.00 gm vegetable oil
  • 1 large brown onion, chopped
  • 1 small cinnamon stick
  • 10 fresh curry leaves
  • 2 garlic cloves, crushed
  • 115.50 gm Patak’s korma curry paste
  • 255.00 gm chicken style liquid stock
  • 410g can finely chopped tomatoes
  • 400g can cherry tomatoes in tomato juice
  • 150g eggplant, cut into 1cm dice
  • 400g can lentils, drained, rinsed
  • 62.50 ml chopped fresh coriander leaves
  • 20g butter, diced
  • 1kg sweet potato
  • 400g potato
Instructions:
  • 1. In a bowl, coat lamb with flour. 2. Heat 1 tablespoon oil in a large, flameproof casserole dish over medium-high heat. Cook half of the lamb until browned all over, then transfer to a bowl. 3. Heat another 1 tablespoon of oil in the same dish and brown the remaining lamb. Transfer to the bowl.
  • - Lower the heat to medium and pour the remaining oil into the dish. - Sauté the onion for about 3 minutes until softened, then add the cinnamon, curry leaves, and garlic. Cook for another minute until fragrant. - Stir in the paste and cook for 3 more minutes until fragrant. - Add the lamb back to the pan and stir well to coat evenly.
  • Pour in the stock and tomato, cover, and bring to a boil. Lower the heat and simmer for 1 hour. Add eggplant and simmer, covered, for 1 1/2 hours until the lamb is tender. Mix in the lentils and season with salt and pepper. Simmer, uncovered, for 5 to 10 minutes until lentils are heated. Finish by stirring in the coriander.
  • Prepare the sweet potato topping by preheating the oven to 200°C/180°C fan-forced. Boil sweet potato and potato in a saucepan for 10-12 minutes until tender. Drain and mash in the same pan until smooth. Season with salt and pepper.
  • Transfer the flavorful lamb mixture into a greased, 8-cup rectangular baking dish. Spread the mash over the top and add dollops of butter. Bake for 40 minutes or until beautifully golden. Serve and enjoy!

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