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09 November 2013,08:43 by
D.Sumithra

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SHEPHERD PIE WITH SWEET POTATOES TOPPING

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Cut lamb into 2cm pieces. Heat oil in pan, add lamb, onion and garlic, cook, stirring, until lamb is browned and onion is soft.
  • Stir in undrained crushed tomatoes, mustard and herbs, simmer, uncovered, 15 minutes or until lamb is tender.
  • Stir in mushrooms and blended corn flour and water, stir over heat until mixture boils and thickens; stir in peas.
  • Spoon mixture into ovenproof dish (2 litre/8 cup capacity).
  • Spoon Sweet potatoes topping into piping bag fitted with large star tube, gently pipe topping over lamb mixture.
  • Bake in moderately hot oven about 30 minutes or until lightly browned.

Sweet potatoes Topping:

  • Boil, steam or microwave Sweet potatoes and potatoes until ender; mash with cheese, egg yolk and Cream until smooth.

INGREDIENTS

  • 500 grams lamb fillets
  • 1 ½ tablespoons peanut oil
  • 250 grams onion, chopped
  • 2 cloves garlic, crushed
  • 1 kg tomatoes
  • 1 tablespoon seeded mustard
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 250 grams button mushrooms, chopped
  • 1 tablespoon corn flour
  • 2 tablespoons water
  • 50 grams frozen peas

Sweet Potatoes Topping

  • 750 grams Sweet potatoes, peeled, chopped
  • 500 grams potatoes, peeled, chopped
  • 50 grams grated parmesan cheese
  • 1 egg yolk
  • 2 tablespoons cream

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