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Apr 13
sheppard's pie

Week 7: Sweet Sheppard’s Pie

Sweet, sweet sheppard’s pie it’s good! This family meal is fantastic for a one night feed-all feast or to cook and store frozen or refrigerated to eat over a few days. It’s packed with flavour and goodness to keep you moving and feeling great.

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4-5 SERVINGS

INGREDIENTS:

  •  500g turkey mince 
  •  1 x sweet potato 
  •  1/2 onion 
  •  Frozen peas 
  •  1 small can of corn kernels 
  •  1 x carrot 
  •  400g tin tomatoes 
  •  1 clove of garlic 
  •  Tsp mixed spice 
  •  Himalayan salt
  •  pepper

METHOD:

  1. Preheat oven to 180 degrees
  2. Dice onion & carrot, crush or chop garlic 
  3. Peel and chop sweet potato into 2cm cubes
  4. Add onion and garlic to a pan on medium-high heat with a drizzle of oil (olive oil or coconut oil) cook for 1-2 mins.
  5. Add mince and cook until browned
  6. Bring a medium pot of water to the boil
  7. Add sweet potato to boiling water and cook until tender (a fork should go right through)
  8. Drain sweet potato in a colander, and place back into pot for mashing. Mash until smooth
  9. Add peas, corn, carrots, tomatoes, spice and salt to mince pan & cook for 3 mins
  10. Place mince mixture into a large baking dish, spread sweet potato on top & place in oven for 15minutes – Serve with a large spoon

 

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