On 8th January 2016, This was Dinner…
I do love a shepherd’s pie and this one was no exception. The sweet potato topping made it a little lighter and normally I would overdo some cheese on top but the light scattering of parmesan meant I didn’t overdose on cheese for a change.
- Finely chop an onion
- Peel and chop a couple of carrots
- Quarter some mushrooms
- Roughly chop some basil
- Peel and chop some sweet potatoes
- Grate some parmesan
- Preaheat the oven to 200°c (fan)
- Get minced lamb, red wine, tin of chopped tomatoes, butter, mascarpone, oil & seasoning ready
Heat some oil in a pan and fry the onion and carrot until softened.
Add the lamb and cook until the mince is browned. Add the mushrooms and cook for a couple more minutes.
Add the wine and turn the heat up until reduced. Add the tomatoes and basil, season and cook for 20 minutes, stirring occasionally.
Cook the potatoes in boiling salted water. Drain and mash. Add a little butter and mascarpone and half of the parmesan.
Pour the mince mixture into a casserole dish and top with the sweet potato. Sprinkle with the remaining parmesan and bake in the oven for 15 minutes.
This is a Gino D’Acampo recipe from the Market Kitchen Cookbook.