
Sweet potato-topped shepherd's pie
What's the difference between a cottage pie and a shepherd's pie? Well, 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 cottage 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
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.
PER SMALL SIZE | PER LARGE SIZE | |
ENERGY | 4151kj | 8302.1kj |
PROTEIN | 70.9g | 141.9g |
FAT TOTAL | 39g | 78.1g |
- SATURATED | 10g | 20.1g |
CARBS | 74.3g | 148.7g |
- SUGARS | 36.7g | 73.5g |
SODIUM | 2264.6mg | 4529.2mg |
Frozen product. Once defrosted, cook, and consume within 48 hours.
SMALL: Remove plastic film and cook in a preheated 180C oven for 35-50 (from defrosted) to 45-60 minutes (from frozen), or until the pie is heated right through to the centre.
LARGE: Remove plastic film and cook in a preheated 180C oven for 50-60 (from defrosted) to 60-70 minutes (from frozen), or until the pie is heated right through to the centre.