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Lamb and sweet potato shepherd's pie in mini casserole
Preparation
15 min
Cooking time
40 min
Servings
4 mini-casseroles
Ingredients
- 30 ml (2 tbsp) olive oil
- 1 medium onion, thinly sliced
- 10 ml (2 tsp) garlic, finely chopped
- 400 g (13 oz) lean ground lamb
- Salt and freshly ground black pepper
- 10 ml (2 tsp) fresh thyme, chopped
- 10 ml (2 tsp) fresh rosemary, chopped
- 2 medium sweet potatoes, peeled and cut into large cubes
- 30 ml (2 tbsp) butter
- 250 ml (1 cup) old yellow cheddar, shredded
Preparation
- Preheat the oven to 190°C (375°F).
- In a skillet, heat the oil over medium-high heat. Sweat the onion for 2 to 3 minutes, stirring frequently.
- Add the garlic and cook for 1 minute, stirring continuously.
- Add the lamb.
- Season with salt and pepper.
- Cook for 1 to 2 minutes, pulling the meat apart. Add the thyme and rosemary.
- Cook for about 5 minutes, stirring frequently. Remove the excess fat.
- Place the meat in the mini casseroles.
- Set aside.
- Meanwhile, in a saucepan, cover the sweet potatoes with cold salted water.
- Bring to a boil.
- Once the sweet potatoes are cooked, drain and mash with a potato masher.
- Add the butter and cheese.
- Season with salt and pepper.
- Stir well and set aside.
- With a pastry bag with a fluted tip, top the meat with mashed sweet potatoes.
- Cook in the oven for about 20 minutes, or until nicely browned.
- Serve hot.
