Hearty Shepherd’s Pie

Place the sweet potato in the boiling water. Cook for 10-15 minutes or until so when pierced with a knife. Drain the sweet potato and return to the pot. Add the butter and season to taste with salt and pepper. Using a potato masher, mash until smooth. Set aside.

Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 5-6 minutes or until so ened. Add the lamb mince and garlic to the pan, stirring regularly to break up any lumps, and cook for 4-5 minutes or until the mince has browned. Add in the plain flour, stir for 1-2 minutes.

Combine the crumbled beef stock cube and hot water in a jug or cup and then add to the lamb mixture with the Worcestershire sauce and tomato paste. Bring the mixture to the boil and then immediately reduce to a simmer. Cook for a further 5 minutes, stirring occasionally, until the mixture thickens. Stir through the grated carrot and green beans and continue cooking for 5 minutes or until the vegetables have softened and the liquid has reduced. Season to taste with salt and pepper. Stir the baby spinach through the mince mixture and then pour it into the baking dish, then spoon the sweet potato mash over the top. Place the baking dish under the grill and cook for 10-15 minutes or until the sweet potato browns slightly.