Swede & potato rösti-topped shepherd’s pie
A delicious spin on the ultimate comfort food – a family favourite packed with vegetables and rich sauce
Cook:1 hrs 15 mins
- Serves 5
Nutrition per serving
- 500g/ 1lb 2oz swede, peeled and cut into large chunks
- 500g/ 1lb 2oz floury potatoes, peeled and left whole
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 250g/ 9oz mushrooms, quartered
- 500g/ 1lb 2oz lamb mince
- 400g can tomatoes
- 2 tbsp tomato purée
- 50g/ 2oz butter, melted
TipMake it different
Spicy lamb jackets for 4: Make the mince mixture as above, then stir 1 tsp each ground cumin, ground coriander and hot chilli powder into the mince before stirring the vegetables back in with the tomatoes and tomato purée, and simmering as above. Use to top 4 large jacket potatoes, and serve with soured cream.
Cook the swede and potatoes in a pan of boiling salted water for 10 mins until tender, then drain and set aside.
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan over a low heat. Add the onion and carrots, and gently fry for 5 mins. Add the mushrooms, increase the heat to medium and cook for a further 5 mins. Tip the vegetables into a bowl.
Add the mince to the frying pan and cook until browned. Pour away any excess fat. Add the vegetables (not the swede and potatoes), tomatoes and tomato purée, cover and simmer for 15 mins, topping up with a little water if the mince looks a bit dry.
When the swede and potatoes are cool enough to handle, coarsely grate; then toss in the melted butter and season.
Tip the mince mixture into a deep ovenproof dish, top with the grated swede and potatoes, then put in the oven and cook for 40 mins.