Golden Sweet Potato Shepards Pie

Time: 1 hour
GF DF RSF

Ingredients: 

FOR THE FILLING
2 carrots, diced
4 celery sticks, finely diced
1 brown onion, diced
1 long red chilli, finely chopped
4 cloves garlic, minced
500 g grass-fed beef mince
1 cup mushrooms, cleaned and diced
100 g tomato paste
1/4 cup grass-fed beef or organic chicken broth
1 teaspoon dried rosemary
Sea salt and cracked pepper, to season
Olive oil, for frying

FOR THE GOLDEN SWEET POTATO TOPPING
2 large sweet potatoes (about 800g), peeled and cut into small cubes 
2 tablespoons grass-fed butter, olive oil or coconut oil, plus extra to drizzle
Sea salt and cracked pepper, to season

Method:

Get started by preheating your oven to 180°C and line a large baking tray with baking paper.

Lay the diced sweet potato out onto the tray and coat with 1 tablespoon of olive oil. Coat well and transfer to the oven and roast for 30-40 minutes or until cooked through and beginning to go golden brown. Alternatively, you can steam or boil them, but roasting them gives them more flavour.

In an oven-safe fry pan or cast iron skillet, heat some olive oil over medium-high heat and sauté the carrot, celery and onion for 3-4 minutes or until softened and aromatic. Add in the fresh chilli and garlic and continue to cook for 2-3 minutes, stirring, until softened. Add in the beef mince and cook for 3-4 minutes until brown all over. Finally add the mushrooms, tomato paste, broth, dried rosemary, and a decent season of salt and cracked pepper and stir until well combined. Reduce the heat to medium and keep on a low simmer.

This is a good time to finish off your topping by placing the cooked sweet potato in a powerful food processor with the butter and a season of salt and pepper and blitz until well combined and smooth.

Remove the filling pan from the heat and top with the sweet potato, drizzle with some extra olive oil and transfer to the oven and bake for 10-12 minutes until the top begins to go golden. Remove from the oven and serve.