- 2 tbsp. extra virgin olive oil
- 2 onions (medium), chopped
- 2 carrots (medium), chopped
- 2 celery stalk, chopped
- 1 kg minced beef (lean)
- 2 tbsp. plain flourgluten free option
- 1 tbsp. worcester sauce
- 1 tinned tomatoes (chopped)
- 250ml beef stock, (cube, stock pot or homemade)
- 2 tbsp. tomato puree
- 2 tsp dried mixed herbs
- 500g sweet potatoes (peeled and chopped)
- 500g swede (peeled and chopped)
- 50g butter
- 100g cheese (cheddar)optional
This is a lower carbohydrate take on a family favourite. Sweet Potatoes have a lower GL than regular potatoes and jam-packed full of nutrients. This dish freezes well – so make double so you have some for a rainy day! Replace beef with lamb for a traditional style shepherds pie!
Preheat the oven to 180ºC/350ºF/Gas mark 4.
Bake the sweet potatoes for about 40 minutes and leave to cool a bit. Scrape out the flesh and pop into a sieve to remove excess water.
Boil the peeled and cubed swede in lightly salted water until tender, about 40 minutes.
Heat the oil in a large saucepan add the onions, carrots and celery and a little salt. Pop on a snug lid and steam fry until soft.
Add the beef and flour, making sure you cook right through.
Add the Worcester sauce, tomato puree, chopped tomato and mixed herbs, stock and cook for about 30 to 40 mins. The mixture should be reasonably dry.
Once the excess water has been removed as much as possible from the sweet potatoes mash with the swede and ghee until smooth.
Pop the meat mixture into an ovenproof container and leave to cool (the sweet potato will be easier to spread or pipe). Top the meat mixture with the sweet potato, roughing up the top with a fork or piping with a large round nozzle to get a neat effect. Scatter with cheddar cheese and bake in the oven for 30 - 40 minutes until piping hot.