Sweet Potato Topped Shepherds Pie is a brilliant dish for the whole family. Even my three year old son Ted, who normally doesn’t like sweet potato, ate all of his dinner. The sweet potato topping makes this meal slightly different to the white potato we have on a Shepherds Pie. Sweet potato has suddenly been appearing in supermarkets and restaurant menus and it’s not just because it a tasty vegetable.
Many health experts have been discovering the fantastic health benefits of sweet potato. In fact sweet potato can help with getting better skin and to fight against cancer. Sweet potatoes are a great source of vitamins, minerals and nutrients that your body needs to survive. They are very rich in vitamin A, though they also contain a variety of other vitamins like B6, C and E. Additional vitamin A is actually gained from eating sweet potato because much like carrots, they contain an antioxidant.
In addition to tasting great, sweet potato can also be a great way to stay healthy. The beta carotene in these potatoes is an effective nutrient for fighting disease. These antioxidants can help to boost your immune system so you don’t fall victim to virus or infection as easily as someone with a weaker immune system would. Beta carotene can also act as an anti-carcinogen. So it works wonders when it comes to preventing many types of cancer.
We enjoyed the Shepherds Pie a lot more topped with sweet potato as I think it’s because it gave it a rich, sweet flavour. As I mentioned earlier, my son who normally doesn’t like sweet potato ate all of his dinner and he had it as leftovers the next day. A great meal for the whole family to enjoy.
- Sharp knife
- Chopping board
- Large saucepan x 1
- Large frying pan x 1
- Potato masher
- Pie dish
- Serving spoon
- Beef leftovers or lean mince x 500g
- Onion x 1
- Carrots x 2
- Courgette x 1 large
- Pumpkin puree x 250g
- Herbs du provence or mixed herbs x 1 tsp
- Stock x 250ml
- (vegetable, chicken or bone broth please see www.foodfamilyandfunak.com for more details)
- Brown rice flour x 2 tbsp
- Sweet potato x 600g
- Brown rice milk
- Olive oil
- Salt and pepper
- Preheat the oven to 180°C
- Peel the potatoes and chop into 2 cm pieces.
- Fill the saucepan with water and put the colander on top.
- Then put the potato into the colander and let them steam for about 20 minutes.
- Chop the onion into slices and then peel and slice the carrots and then slice the courgette.
- Heat a frying pan on a medium to high heat, add enough oil to cover the base and then add the onions, carrots and courgette.
- Fry for about 3 – 5 minutes or until the onion becomes translucent.
- If using mince beef, add it to the frying pan and fry until it has browned all over.
- If using leftover roast beef, add it to the frying pan and let it heat through for a minute or so.
- Next add the brown rice flour, pumpkin puree and mix with the other ingredients.
- Pour in the stock, bring to the boil and leave to simmer.
- Add salt and pepper to taste.
- When the 20 minutes has finished remove the potatoes from the heat.
- Drain the water from the saucepan and add the potatoes.
- Along with a little olive oil and brown rice milk.
- Mash together, adding more olive oil and brown rice milk if needed.
- Once mashed, remove the filling from the hob.
- Put the filling in the pie dish using the spoon.
- Spread the mash potato over the filling and place in the oven for 20 minutes or until the topping is golden brown.
- Finally, put the gravy back on a low heat on the hob.
- Once the pie is finished, serve with gravy and a vegetable of your choice, then enjoy.
For us this is another great mid week meal. It took about an hour to prepare and make the food. If you are short on time you could make the filling at the weekend. Then remove the night or morning before you want to eat it. On the day you can preheat the oven and prepare the sweet potato. Then put the whole dish together and put it in the oven until golden brown on top. It’s another great dish that the whole family can enjoy. However you decide to eat this meal, as always, please enjoy.