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Sweet potato shepherds pies
45 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 450
  • Fat about 28g
  • Carbohydrates about 26g
  • Protein about 23g
This is needed
This is needed for 4 people
Meat sauce
  • olive oil for frying
  • 200 g minced meat (lamb)
  • 150 g minced meat (beef)
  • 0.5 tsp salt
  • a little pepper
  • 1 shallot, finely chopped
  • 1 carrots, thinly diced
  • 1 garlic clove, pressed
  • 1 stick celery, thinly diced
  • 3 tbsp tomato puree
  • 1 dl red wine
  • 2 dl beef bouillon
Sweet potato mash
  • 500 g sweet potato, peeled, chopped
  • 0.5 tsp salt
  • 30 g butter, in pieces
  • 50 g Cheddar, finely grated
  • 1 tbsp thyme leaf
  • 4 ovenproof dishes, approx. 200 ml each, greased
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And that's how it's done
And that's how it's done
Meat sauce
Heat the oil in a non-stick frying pan. Fry the meat in batches for approx. 3 mins. Remove, season, reduce the heat, add a little oil if needed. Sauté the garlic and shallots for approx. 2 mins. Add the vegetables and tomato purée, cook for about another 5 mins. Pour in the wine and reduce almost completely. Pour in the stock, return the meat to the pan, simmer for approx. 15 mins. Divide the sauce into the prepared dishes.
Sweet potato mash
Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the sweet potatoes, season with salt, cover and cook over a medium heat for approx. 15 mins. until just soft. Remove, drain, pass the potatoes through a food mill. Stir in the butter and cheese, transfer to a piping bag with a serrated nozzle. Spread over the sauce, scatter over the thyme.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200°C.

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