Ingredients:
5 large Sweet potatoes - quartered
1/4 cup milk
2 tablespoons butter
pinch nutmeg salt & pepper to taste
50g grated Cheddar
500g Minced Lamb or Beef
1 large Carrot
1 large Onion
200ml Beef Stock
1 tablespoon Tomato Puree
1 tablespoon Vegetable Oil
1 tablespoon Flour (plain)
1/2 teaspoon Rosemary (dried)
1/2 teaspoon Thyme (dried)
Salt
Black Pepper
Preparation:
Pre-heat oven to 180°C: 350°F: Gas 4.
Bring large pot of water to a boil, cook potatoes until tender,about 20 minutes; drain. Add milk, butter, cheddar, nutmeg, salt and pepper to potatoes and mash until smooth and fluffy.
Dice the onion and carrot. Heat the oil in a large saucepan and add the onion and carrot. Fry for 5-8 minutes stirring occasionally until the onion is lighlty browned.
Add the minced lamb and fry for a further 10 minutes, stirring and breaking up the mince with a wooden spoon.
Stir in the flour. Add the beef stock, rosemary, thyme and tomato puree. Season with black pepper. Simmer for 15 minutes until most of the liquid has evaporated.
Spread meat mixture in a square casserole, spread mashed potatoes over top and bake 35-45 minutes until heated through. Remove from the oven and sprinkle with grated cheese and place under a very hot grill.
