shepherd’s pie with sweet potato mash
800 g sweet potato
1 small brown onion
1 garlic clove
1 tablespoon rice bran oil
500 g beef mince
400 g diced tomatoes (fresh or tinned)
1 cup (250 ml) vegetable stock
large handful chopped parsley
3 tablespoons wholemeal plain flour
¼ cup (60 ml) water
Preheat oven to 180°C (350°F) fan-forced.
Roughly chop sweet potato and place in a saucepan with approximately 5 cm of water and season with salt. Bring to the boil on a high heat, then reduce heat to low and cover. Simmer for 20 minutes or until sweet potato is tender. Drain any excess liquid and mash.
Dice onion, garlic and carrots and place in another saucepan with oil. Saute vegetables for 2 to 3 minutes and then add beef mince. To brown the mince press down with a fork and then mix until all the meat has changed colour.
Add diced tomatoes, vegetable stock and chopped parsley and season with salt.
Reduce heat to low, cover, leaving lid slightly ajar and allow to simmer for 20 minutes.
Dissolve flour in ¼ cup of water and stir until it becomes a paste, then mix it thoroughly through the mince mixture. Turn heat to high, bringing mixture to a boil and stir continuously for 5 minutes.
Fill 8 ramekins (8 cm) evenly with beef mix and then top with mashed sweet potato.
To prepare egg wash, whisk egg, then brush over each pie.
Place in oven for 15 minutes.