Sweet potato Shepherd's pie

Preparation – 45 minutes

Grate the onion, carrot and 2 garlic cloves and set aside. Heat the olive oil in a large frying pan. Fry the minced lamb for about 5 minutes over medium-high heat.

Add the grated onion, carrots and garlic and cook for a few more minutes.

Add the worcestershire sauce, tomato purée and the sprigs of rosemary and thyme. Cook for another 3-4 minutes, stirring continuously.

Pour in 240 ml of red wine and reduce until it has almost completely evaporated. Add the chicken stock and bring to the boil. Cook until the lamb mixture has thickened.

Meanwhile, peel the sweet potatoes and cut them into pieces. Boil the sweet potato in the large pan. Drain and mash the sweet potatoes; you can do this by rubbing them through a fine sieve using a large (soup) spoon, or with a potato masher.

Add a knob of butter and a small splash of milk and mix to a smooth purée. Stir in a little bit of grated parmesan. Season the purée and lamb mixture with salt and pepper.

Preheat the oven to a temperature of 180 degrees celsius.

Finishing the shepherd's pie with sweet potato – 25 minutes

Remove the thyme and rosemary sprigs and spread the lamb mince over the bottom of the baking dish. Top with a layer of sweet potato purée and sprinkle with extra parmesan.

Bake the shepherd's pie in the oven for 20 minutes, or until golden brown. Enjoy your meal!