Sweet Potato Shepard's Pie
- 500g organic lamb mince
- 2 knobs organic butter
- 1 red onion, diced
- 3 cloves garlic smashed
- 1 organic lamb stock cube
- 1 tsp organic balsamic vinegar
- 1 tsp Dijon mustard
- Leaves of 2 sprigs fresh rosemary
- Pink Himalayan salt to season
- Filtered boiled water
- 4 handfuls baby spinach
- 2-3 large sweet potatoes, peeled and diced into squares
- Preheat oven to 180c or Gas Mark 4.
In a large saucepan, cover the sweet potato with hot boiled water, sprinkle with 1/2 tsp pink salt, cover and bring to the boil. Cook for 15-20 mins until soft.
Meanwhile, in a medium saucepan over a medium heat, melt butter and add 1 tbsp of filtered water to stop the butter from burning.
Add onion, garlic and fresh rosemary and saut̩ until fragrant and onions begin to soften. In a small jug combine lamb stock, 2tbsp hot boiled water, Dijon mustard and balsamic vinegar. Mix thoroughly and pour into the pan.
Add mince to the saucepan and using a wooden spoon (or similar utensil) break the mince down so that it cooks evenly. Constant mixing will stop the mince from clumping together.
Once potato is cooked, drain, leaving potato in the pan, add 1 knob of organic butter and mash, add a little water or almond milk if you need to thin it out.
Transfer the mince mix into an oblong pie dish (approx. 24x14cm) and top with spinach followed by the sweet potato mash.
Heat through in the oven for 15-20mins and serve with a side of mixed steamed greens.