METHOD . Spiced Shepherds Pie with Sweet Potato & Feta Mash. Cook the lamb until completely browned, about 5-6 minutes. Then add the garlic and fry for another 2 minutes. Keep the oven on for cooking the pie later. No pie dish required! Now add the beef stock and bring to the boil. It works just as well served hot straight out of the oven with a bowl of seasoned yoghurt and harissa, as it does cold with a mustardy salad. Scatter the sweet potato wedges on a large baking tray, drizzle over a good glug of oil a pinch of salt and the cinnamon and cumin. Now add the garlic, cook for a few minutes until golden, then add the spices. Meanwhile, heat a 10-inch cast-iron skillet over moderately high heat. That's why I've created this baked dish which is filled with spices, pine nuts and broad beans, giving shepherds pie a whole new look! Cook the spices for around 30 seconds before crumbling in the lamb. Cover the pan and allow to simmer for 40 minutes, after 20 minutes remove the lid. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Meanwhile, set a large frying pan with a lid on a low-medium heat and melt the butter with a splash of olive oil. In a large bowl, combine the first 8 ingredients. Add a pinch of salt and the sweet potato chunks and boil for 15–20 minutes until completely soft. We rely on advertising to help fund our award-winning journalism. Salt & pepper . Directions. 3 eggs. I absolutely love a shepherds pie in the winter, it's so homely and warming but it can get a little boring towards the end of the season. When the onions and potatoes are ready, lay one pastry sheet out on a baking tray lined with grease proof paper. Brush the egg over the pastry, put it in the oven and bake for 30 minutes until the pastry has turned golden. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Set aside. This is a great little pie to bake at the beginning of the week and make your way through for lunches. Read our community guidelines in full, Serve with a bowl of seasoned yoghurt and harissa, Make sure to get the sweet potatoes and onions nice and soft before you bake the pie, One-tin roast guinea fowl Christmas dinner for two recipe, Lemonade waffles with lemon and rosemary butter recipe, Fried eggs and potato rösti with infused maple syrup recipe, Blackened salmon (or wild halibut) with stir-fried vegetables recipe, How to make sherry-baked pears stuffed with chocolate and marzipan, Chocolate and caramel-hazelnut cake recipe, Roast grape, goat’s cheese, thyme and honey galettes recipe, Sausage, leek and pumpkin galette with Parmesan pastry recipe. Scatter the onions and garlic over the pastry, followed by the sweet potatoes. Scatter the sweet potato wedges on a large baking tray, drizzle over a good glug of oil a pinch of salt and the cinnamon and cumin. Preheat oven to 200C (395F). 200g feta, crumbled . Line a 9-in. Add the butter, mustard and half the Cheddar, then use a potato masher to mash the sweet potatoes until completely smooth. Place pumpkin, sweet potato and garlic cloves in a baking pan and mix well with olive oil. Keeping the oven on. That's why I've created this baked dish which is filled with spices, pine nuts and broad beans, giving shepherds pie a whole new look! This will start the lovely depth of flavours. Bake for 20 to 25 minutes, or until the pumpkin and sweet potato are tender. Let cool. Give the tray a shake, pop it in the oven and leave to roast for 30-40 minutes, or until soft and slightly browned. deep-dish pie plate with pastry; trim and flute edges. While the potatoes are cooking heat a good glug of olive oil in a large pan on a medium/low heat. Serve immediately and enjoy! You need to be a subscriber to join the conversation. The spices I've used are all really warming such as ginger, baharat and cinnamon, not only are they good for you but they guarantee bursting flavour. Add the red onions along with a pinch of salt, pop the lid on and sweat for at least 10 minutes, or until well softened. All you need to make this lamb and potato pie is a little pastry, a tasty filling and a hot oven. Heat the oven to 180 C. Place the sweet potato in a baking tray and drizzle with a little olive oil, season with salt and pepper (leave out the seasoning if you’re cooking for little ones) and cook in the oven for 30 minutes until soft. Add the eggs, cream, milk and rum; mix well. Remove from the oven and allow to cool. Add the ground lamb, season with salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Drain the sweet potatoes and return to the pan. I've used delicious sweet potato mixed with feta for the topping and baked in the oven to achieve the wonderful crispy topping we all know and love. To prepare the mash, bring a large saucepan of water to the boil. Ruffle with a fork and pop in the oven for around 25 minutes or until browned and crispy on top. 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Place the sweet potatoes into bake for 40-60 minutes, until very soft.

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