Utilising leftover roast lamb meat to create this delicious, heart-warming and simple family favourite dish makes it a frugal option for dinner on a cold night.
Creamy mashed sweet potatoes & saucy meat and vegetables make this dish a great quick prep dinner for those cold autumn and winter nights.
Contents
How to Make Shepherd’s Pie
Putting this dish together is quite simple and quick, with very little steps required.
A great dish to have the children help with to improve their kitchen skills and knowledge.
Making the Sweet Potato Mash
Peel & dice the potatoes, sweet potatoes & pumpkin.
Place into a saucepan and cover with water. Add in some salt.
Boil the vegetables until soft.
Drain, add in a dollop of butter & some salt and pepper and mash until no lumps remain and the mash is creamy. Add in some milk if necessary to get the final result you are after.
Making the Meat Filling
Using a hand crank mincer (like this one) or mixer attachment, mince the leftover roast lamb meat with the carrots and onion, directly into your casserole dish.
Once all meat and vegetables have been minced, add in your sauces & spices.
Mix well until fully combined.
Completing & Cooking the Dish
Once filling complete, add on the sweet potato mash covering the top completely.
Here you can choose to leave as is or sprinkle with paprika for a little colour or add on some grated cheese for that cheesy finish.
Bake in your oven at 180 degrees Celsius for around 30-40 minutes, or until top has slightly browned and filling is bubbling.
Serve as is in a bowl or with a side of steamed greens such as broccoli.
Shepherd’s Pie with Sweet Potato Mash
Equipment
- 1 Mincer hand crank or mixer attachment
- 1 Casserole dish 20 x 30 cm
- 1 Saucepan large
- 1 Potato masher
Ingredients
For Sweet Potato Mash Topping
- 3 Potatoes large, cubed
- 1 Sweet potato small, cubed
- 1/2 cup Pumpkin cubed
- Salt
- 1 tablespoon Butter
- 1 tablespoon Milk
- Pepper
For Meat Filling
- 750 grams Leftover roast lamb
- 1 Onion medium
- 1 Carrot large (or 2 medium)
- 1 cup Frozen peas
- 1/4 cup Worcestershire sauce
- 1/4 cup Tomato sauce
- Salt & pepper to taste
- Paprika for garnish (optional)
- 1 cup Cheese grated (optional)
Instructions
To Make Sweet Potato Mash Topping
- Preheat your oven to 180 Celsius.
- Peel and dice potatoes, sweet potatoes & pumpkin.
- Place into a saucepan, cover with water & add 1 tablespoon of salt.
- Boil on medium high heat until all vegetables soft.
To Make Meat Filling
- Meanwhile, using a mincer (either hand cranked or a mixer attachment) process the leftover roast lamb meat straight into the casserole dish you will be cooking the dish in.
- Peel and quarter the onion and feed this through the mincer along with the carrot/s at the same time as the meat.
- Once all meat, onions & carrots minced into the casserole dish, add Worcestershire sauce, tomato sauce, salt, pepper and frozen peas. Mix well.
- You can add in extra sauce/liquid here if you feel the mix is too dry. This could be more of each of the sauces, some beef broth, brown gravy or just water. Whichever taste you would prefer.
- Once the potatoes, sweet potatoes & pumpkin have fully cooked, drain and mash them with butter, milk & pepper until smooth and all lumps are gone.
- Spoon the mash on top of the meat mixture and spread out evenly.
- I like to leave the top of the mash rough to create peaks that will get a little darker and crustier when baking.
- Sprinkle the top with paprika or grated cheese & then place in the oven for 30-40 minutes.
- Once bubbling, remove from the oven & serve.
- We generally serve it on its own in a bowl, but you can serve with steamed greens on the side.
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