This dish really provides colour on your table ... perfect for Autumn or Winter Days ... although for many it can be enjoyed anytime of the year! The spices add warmth and earthy flavour to a humble shepherd's pie especially using the Middle Eastern spice Baharat. Then top with delicious sweet potato and butternut squash.
Ingredients
Serves Six
1 tbsp. vegetable oil
1 large onion, chopped
2 garlic cloves, crushed
2 large carrots, peeled and diced
4 sprigs fresh thyme, plus extra to garnish
500g lamb mince
2 tsp Baharat spice
1 tbsp. tomato puree
400ml lamb stock, made with 1 stock cube
1 large courgette, trimmed, halved lengthways and sliced
2 x 300g packs pre-prepared butternut squash and sweet potato (or equivalent bought loose)
Method:
1. Heat the oil in the frying pan and add the onion, garlic, carrots and picked thyme leaves. Cook over a medium heat for 6-7 minutes, stirring occasionally, until beginning to soften. Add the mince to the pan, increase the heat and fry for 10 minutes, stirring all the time, until no longer pink. Stir in the baharat spice and tomato puree and cook, stirring for a further 1 minute.
2. Stir in the stock and bring to the boil. Season to taste. Reduce the heat to medium and simmer for 20 minutes, stirring occasionally. Stir in the courgette after 10 minutes.
3. Meanwhile, boil the butternut squash and sweet potato according to pack instructions. Drain well, then mash until smooth. Season to taste.
4. Preheat the oven to 200°C/gas mark 6. Spoon the lamb mixture into a 2-litre ovenproof dish. Spoon the mash over the top to cover completely. Season with freshly ground black pepper and garnish with the extra thyme leaves. Bake for 30-35 minutes, until golden and bubbling.
2. Stir in the stock and bring to the boil. Season to taste. Reduce the heat to medium and simmer for 20 minutes, stirring occasionally. Stir in the courgette after 10 minutes.
3. Meanwhile, boil the butternut squash and sweet potato according to pack instructions. Drain well, then mash until smooth. Season to taste.
4. Preheat the oven to 200°C/gas mark 6. Spoon the lamb mixture into a 2-litre ovenproof dish. Spoon the mash over the top to cover completely. Season with freshly ground black pepper and garnish with the extra thyme leaves. Bake for 30-35 minutes, until golden and bubbling.
For our vegetarian and vegan readers, I'm sure you could substitute some of the above ingredients to suit ...
You will find a variety of articles and recipe ideas, are within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
14 comments:
Looks so festive and tasty. I do love sweet potatoes and squash so this one is on my list "to try!"!🎄
...Shepherd’s Pie has never been on my menu.
Looks delicious and a good alternative to potatoes.
Sweet potato and butternut pumpkin go soooo well together.
Looks lovely.
Love the sound of this, Made one last week with parsnip and potato mash, it was good, too. Hugs, Valerie
Hello, this dish does look delicious. I love sweet potatoes. Merry Christmas to you and your family. Enjoy your day and the new week ahead!
I have never tried sweet potatoes before, so here is the perfect opportunity!
Thank you so much for this!
Have a great week! :))
That's an interesting idea.
Hello Jan, that looks so good! I've never tried sweet potato mash on Shepherd's pie, but it would certainly make a nice change.
Wishing you all the very best for Christmas and the New Year.
Barbara x
I've not had or made shepherd's pie in a long time. I love them. They were often on the menu when I was a kid, too.
I might just have to make this one....it looks and sounds delicious. :)
Oh, this looks lovely, I could make it with vegan mince. xxx
Ooh, that does look good!
Looks so good Jan! Big Hugs!
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