Sweet potato-topped shepherd's pie

What's the difference between a cottage pie and a shepherd's pie? A shepherd's pie uses lamb and a cottage pie uses, um, cottages. Well, beef in actual point of fact.

Using lamb and sweet potato in place of potatoes gives our usual shepherd's pie a delicious twist, particularly where the savoury lamb bubbles up around the edges of the topping and forms little rivulets of caramelised goodness.  We give the lamb mince a quick high sear to brown it, then cook it gently with onion, carrot, celery and garlic.  The filling has a lovely depth of flavour from tomatoes, red wine and Worcestershire sauce, with pops of green peas and a layer of rosemary-flecked sweet potato puree.  

To assemble, we simply pile the filling into oven-ready trays, pipe on the sweet potato topping and freeze, ready for you to bake at home.

 

 

Sweet potato mash [sweet potato, butter (cream, salt), salt, rosemary, cinnamon], lamb mince, onion, peas, carrot, crushed tomatoes (tomato puree, citric acid), celery, red wine (sulphites, clarifying agent (milk 0.01%)), tomato paste, worcestershire sauce (water, vinegar, molasses, rehydrated vegetables, salt, spices, natural flavours, color caramel IV, spice extract), olive oil, salt, garlic, rosemary, black pepper

Serve with a green salad, steamed buttered greens or broccolini.