Sheperd's pie with sweet potato topping
A healthier twist on a classic sheperd's pie.
450g lean ostrich mince
1 tbsp oil
1 onion, chopped
3 baby leeks, chopped
1 large carrot, peeled and diced
1 tbsp thyme
1 tbsp parsley
1 tbsp flour
1 tbsp tomato puree
1 tbsp Worcestershire sauce
For the topping:
900g sweet potatoes
50g cheddar cheese
1. Heat the oil in a large pan and cook the onion until soft but not coloured. Add the mince, leeks and carrots and cook until the meat is nicely browned. Season the meat and add the thyme and parsley.
2. Stir in the flour and gradually add the stock to the mince. Stir in the tomato puree. Cover and reduce the heat and simmer for 30-35 minutes, stirring occasionally.
3. Meanwhile, peel the sweet potatoes and cut into chunks. Place in a pan of boiling water and cook for 10-12 minutes or until tender. Drain and return to the pan, but away from the heat. Add the butter and mash until smooth. Season.
4. When the mince is cooked, check the seasoning and spoon into an oven-proof dish. Spread the mashed sweet potato over the meat and sprinkle with the cheese. Bake for 15 minutes at 200°C.