Sweet Shepherds Pie Recipe
This is a variation on the traditional shepherds pie recipe that is low fat and low carb. It’s great comfort food on a cold day and is easy enough for just about anyone to cook.
Ingredients
750gm Low Fat Beef Mince
2 finely chopped celery stalks
1 Medium sized Carrot (diced)
1 Large Onion (diced)
1/2 cup frozen peas
1/2 cup tomato sauce
1/2 cup beef stock
2 teaspoons Worcestershire sauce
1 kilo sweet potato (peeled and cut into chunks)
1/2 cup low fat milk
Method
1. Place mince, onion and celery into a large frypan on medium heat. Once the mince is browned add the carrots and cook for another five minutes.
2. Add the tomato and Worcestershire sauces, and the beef stock and mix through thoroughly. Add the frozen peas, gently simmer for another 5 minutes.
3. In a medium saucepan boil the sweet potato for 15-20 minutes.
4. Drain the water from the sweet potato, add the milk and mash it to a smooth consistency.
5. Place the contents of the frypan into an oven proof dish, I used my lasagne dish, but anything with a similar volume will do. Spread out the pie mix evenly.
6. Gently spread the mashed sweet potato over the top of the pie mix, smooth with the back of a large spoon then create little ridges by running a fork over the top.
7. Pop it into the oven at 180degC for around 15-20 minutes or until the top develops a nice crust. By the time this shepherds pie gets to the oven everything is already cooked, so all your after is the crust.
8. That’s it, serve it up with nice fresh salad and your done.
If you want to keep the salt levels down, you can use a low salt tomato sauce, and replace the beef stock with red wine.
