Chunky Sweet Potato Shepherd’s Pie
Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free
Shepherd’s pie is a great winter warming meal. Although it’s traditionally made with a white potato, I like to use sweet potato instead.
INGREDIENTS:
FILLING INGREDIENTS:
- 800g diced lamb
- 2 tablespoons extra virgin olive oil
- 2 x celery sticks diced
- 1 x leek diced
- 2-3 carrots diced
- ¾ cup peas
- ¼ cup coconut aminos*
- 1 cup meat stock
- 2 teaspoons himalayan salt
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
SWEET POTATO MASH INGREDIENTS:
- 750g sweet potato (cut into 2cm pieces)
- 150g coconut cream or milk
- 1 teaspoon himalayan salt
- ⅓ teaspoon ground cinnamon
METHOD:
FILLING METHOD:
- In a large saucepan, on medium heat add oil and leek allowing leek to soften.
- Add lamb and cook until browned.
- Mix in remaining ingredients bringing to a boil and then lowering to a simmer, covered for 45 minutes to 1 hour until the meat is tender (longer if you have time – the lamb will be much more tender).
- Empty mixture into ramekins (for individual serves) or pie dish and set aside.
SWEET POTATO MASH CONVENTIONAL METHOD:
- Preheat oven to 200°C.
- Place sweet potato in a large saucepan covering with water.
- On medium-high heat allow to simmer for about 10 minutes until a fork can easily slide through the potato.
- Drain and return to the saucepan adding the remaining ingredients and mash until smooth.
- Spread the mash evenly over the meat mixture.
- Place into oven, cooking for 20 minutes.
- Serve while still warm.
SWEET POTATO MASH THERMOMIX METHOD:
- Preheat oven to 200°C.
- Place sweet potato and cream into the thermomix bowl. Cook for 18 minutes/100°/speed 3.
- Add salt and cinnamon.
- Attach butterfly and whisk for 30 seconds/speed 3.
- Spread the mash evenly over the meat mixture.
- Place into oven, cooking for 20 minutes.
- Serve while still warm.
NOTES:
*Coconut aminos can be replaced with tamari or soy sauce. (Using soy sauce will add gluten to this recipe though.)