Moroccan beef shepherds pie with sweet potato & cheese crust
Appliance/Function:
Ingredients
- 400 grams Sweet potato
- 1 Brown onion
- 1 Carrot
- 2 stalks Celery
- 2 cloves Garlic
- 1 bunch Mint leaves or dried
- 2 tsp Olive oil first
- 450 grams Beef mince premium
- 1 tbsp Moroccan seasoning
- 40 grams Tomato paste
- 120 mls Beef Stock
- 1 cup Peas
- 400 grams Crushed tomatoes
- 1 tsp Red wine vinegar
- 2 tsp Olive oil second
- 60 mls Milk
- 50 grams Cheese grated
Instructions
COOK SWEET POTATO
- Bring a large steamer pot of water to a boil. Peel the sweet potato and cut into 2cm chunks. Put in the steamer pot of boiling water and cook for 10-12 mins, until tender.
PREP INGREDIENTS
- Meanwhile, peel and finely chop the onion. Finely dice the carrot and celery. Peel and mince the garlic. Finely chop the mint leaves, discarding the stems.
START FILLING
- Heat the first measure of oil in a large frypan over medium-high heat. Add the onion, carrot and celery to the pan and cook for 5-8 mins, until the carrot is tender. Then add the garlic and beef mince, stirring for 3-4 mins, until browned.
FINISH FILLING
- Then add the Moroccan seasoning, tomato paste, beef stock, peas and tomatoes and cook for a further 4-5 mins, or until reduced. Then add the red wine vinegar and half of the mint. Taste, then season with salt and pepper.
GRILL PIE
- Heat the grill to high. Add the second measure of oil and milk to the sweet potato and mash until smooth. Season with salt and pepper and stir to combine. Transfer the beef filling to a baking dish. Spread the mash over the filling and grate over the cheese. Grill for 6-8 mins, until golden and cheese is melted.
TO SERVE
- Divide the Moroccan beef shepherd pie with sweet potato and cheese crust between plates. Sprinkle over the remaining mint.
Nutrition
Calories: 429kcal | Carbohydrates: 39g | Protein: 35g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 517mg | Potassium: 1459mg | Fiber: 9g | Sugar: 14g | Calcium: 212mg | Iron: 5mg