Shepard's Pie - Primal, Paleo, Kid Friendly and Clean Eating
Shepard's pie is my idea of comfort food and a real winter warmer. There are a few alterations to the traditional recipe.
1tbsp. olive oil
1 large onion, chopped
2-3 medium carrots, chopped
500g pack lamb mince
2tbsp. tomato purée
1tbsp. Worcestershire sauce
500ml beef stock
900g sweet potatoes, cut into chunks
Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes.
When soft, turn up the heat; crumble in the lamb and brown, tipping off any excess fat.
Add the tomato purée and Worcestershire sauce, and then fry for a few minutes.
Pour over the stock, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.
Meanwhile, heat the oven to 180 degrees c / 350 degrees f.
Steam the sweet potatoes until they are tender.
When the sweet potatoes are cooked, mash them with the milk and butter to make a smooth paste.
Put the mince into an ovenproof dish, top with the mash and ruffle with a fork.
Bake for 20 minutes or until the top is starting to colour and the mince is bubbling through at the edges.
Leave to stand for 5 minutes before serving.