Layered Potato Shepherds Pie
A colourful twist on this comfort food classic. Swap the mash on your cottage pie for slices of potato and sweet potato. Not only is it delicious but it looks great too.
Serves 4
Ingredients
1 medium carrot
1 large white potato
1 med sweet potato
1 white onion
500g lamb mince
2 dried bay leaves
2 sprigs of fresh thyme (fresh or dried)
400g tin of tomatoes
2 beef or lamb stock cubes
2 tbsp Worcestershire sauce
Salt & pepper, to season
Method
Pre heat oven to 200C / Gas mark 6.
Heat 2 tbsp littleseed Extra Virgin British Rapeseed Oil in a medium saucepan, then soften 1 chopped onion and chopped carrot for a few mins.
Next, crumble in the lamb mince, once slightly browned, add in the Worcestershire sauce, the thyme and bay leaves, crumble in the stock cubes and add the tinned tomatoes, cook for 15 mins or until the mince is fully cooked and the carrot has slightly softened.
Meanwhile, slice both the potatoes into 2cm thick slices.
Once the mince mixture is cooked, spoon into a pie dish or tray and top with the potatoes alternating each variety to create a checkered pattern.
Brush the top of the pie with a tsp of littleseed Extra Virgin British Rapeseed Oil.
Pop the pie in the oven for around 40mins or until the top of the pie is slightly golden.
Enjoy!
Cooking Time
1 hr 15 minutes
