Did you know that the meat traditionally used in a Shepherd's pie is lamb? It makes sense when you think that Shepherds' tend to their flocks. I hadn't put two and two together which doesn't matter anyway because in this dish I've also added pork. And in another desperate attempt to get kid's to eat their veggies I've tucked loads of them away in here.
Heat the olive oil in large pan and add the basil to cook until is darkens in colour. Sauté the onion and garlic for 2 minutes then add cumin and carrot. Stir and cook for 2 minutes.
Add lamb and pork mince and brown the meat on a high heat for 4 to 5 minutes.
Reduce heat and add the mushrooms, zucchini, tomato puree, stock, and bay leaf to pan.
Simmer for 40 minutes until the sauce becomes rich and flavoursome.
While the sauce is cooking steam the sweet potato with the rosemary for 20 minutes until tender. Once cooked, mash with the remaining olive oil and pepper and set aside to cool.
Preheat oven to 200 C
Transfer meat sauce to a pie dish and top with sweet potato mash.
Bake for 35 minutes until the sweet potato starts to crisp on top.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 85 mins |
| Ready in: | 95 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1529 kj |
| Calories | 365 kcal |
| Fat | 15 g |
| Saturated Fat | 4 g |
| Total Carbohydrate | 30 g |
| Total Protein | 25 g |
| Fibre | 7 g |
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