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Sweet potato shepherd's pie with red Leicester glaze

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Richard Phillips

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Blanch the sweet potato in boiling salted water until nearly cooked, then drain and set aside.

  3. Place the steak into a food processor and blend to a rough mince.

  4. Heat the oil in a frying pan, add the steak mince, mushrooms, and shallot and fry for 2-3 minutes. Add the Worcestershire sauce, red wine, tomato purée and thyme and leave to simmer for a few minutes. Remove the sprig of thyme.

  5. Spoon the mixture into a small gratin dish and layer the sweet potato pieces on top. Sprinkle with the cheese and bake in the oven for 15-20 minutes until golden-brown and bubbling.

  6. Use a mini-blowtorch to crisp up the cheese and serve immediately.

Ingredients

  • ½ sweet potato, peeled and thinly sliced
  • 70g/2½oz rump steak
  • 1 tbsp olive oil
  • 3 chestnut mushrooms, chopped
  • 1 shallot, chopped
  • 2 tbsp Worcestershire sauce
  • 4 tbsp red wine
  • 1 tbsp tomato purée
  • sprig fresh thyme
  • 30g/1oz red Leicester cheese, grated

Shopping List

Sweet potato shepherd's pie with red Leicester glaze

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