Fondant Sweet Potato Topped Sheppards Pie…. Simple Hearty Feast
April 3, 2015
Herb infused sweet potato fondants, perched merrily on top of a flavour filled version of the shepherds pie, using ground beef instead of traditional lamb, suppose it's not a shepherds pie more like a farmer's pie. Interesting, fun and stretching few weeks for me, creating these dishes for nightshade intolerance, that's ingredients like tomato, peppers, chilli, aubergine, here goes hope you give it a run out in your kitchen..... enjoy.
- Prep: 10 mins
- Cook: 1 hr
- Yields: 4 Generous
In a large frying pan over a moderate heat add a splash of olive oil, lay the sweet potatoes into the pan with seasoning and colour each side, about 2-3 minutes turning regularly. Add the fresh herbs, thyme, bay, rosemary, smashed garlic, cracked peppercorns and stock, cover gently simmering until the sweets are tender about 10-15 minutes, turning them over 1/2 way.
Whilst the sweets are cooking, pre-heat your oven to 180c, prepare the main dish. Over a moderate heat in a large flame and oven proof casserole fry off the onions until soft and just colouring 5 minutes. Add the meat, season and continue to fry, stirring until browned, breaking up any lumps of meat as you go with a wooden spoon. Add the bay, thyme, onion salt, dried herbs, anchovy and flour.
Remove the sweet potatoes from the stock, set aside for a moment, pour the stock into the meaty dish, combine gently, the flour will help to thicken the juices and stock into a rich sauce, taste for seasoning. Place the tender fondant sweet potatoes on top of the meaty dish, finish of in a moderate oven 180c for 10-15 minutes until bubbling and golden.
Optional - you could simply add a few handfuls of part steamed carrots to this dish giving it extra flavour and texture, really any roots would be great, play and have fun.
Serve straight to the table. Enjoy.