A new take on shepherd's pie. Use ground beef or chicken instead of pork, if desired.
Ingredients
1 tbsp vegetable oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1 tsp chopped garlic
1 lb lean ground pork
Pinch cayenne
1 tsp dried savory
1 tsp dried thyme
Salt and freshly ground pepper to taste
1 bay leaf
1 cup chicken stock
1 cup chopped canned tomatoes
2 tsp Worcestershire sauce
SWEET POTATO TOPPING
3 sweet potatoes, peeled
1/4 cup butter
3 tbsp dry breadcrumbs
Method
Heat oil in skillet on medium heat. Add onions, celery and carrots and cook until softened, about 3 minutes.
Add garlic, pork, cayenne, savory, thyme, salt and pepper. Saute for 3 minutes or until pork loses its pinkness. Add bay leaf, stock, tomatoes and Worcestershire. Bring to boil, reduce heat and simmer for 20 to 25 minutes or until sauce thickens.
Cook sweet potatoes in boiling salted water until tender, about 20 to 25 minutes. Drain well and mash with butter. Season with salt and pepper.
Preheat oven to 375 F.
Spoon pork into baking dish. Top with sweet potatoes. Sprinkle breadcrumbs on top. Bake for 20 to 25 minutes or until topping crisps and mixture bubbles.
SERVES 4
Source
Lucy Waverman, Home for Dinner, p.120.