Weekend recipe: Mini-shepherds pie with sweet potato mash:

Here’s a heart warming mini-shepherds pie recipe for a wintery weekend that the whole family will enjoy.

Extra portions can also be frozen for later consumption on those busy weekdays when you don’t have time to cook.

Ingredients

1 tbsp olive oil

1 onion, finely chopped

500g sweet potatoes (peeled and chopped)

500g desiree potatoes (peeled and chopped)

500g lean lamb mince

200g peas

2 large carrots, peeled and finely diced

2 tbsp fresh thyme, chopped

1 tbsp plain flour

2 tbsp tomato puree

1 ½ tbsp worcestershire sauce

250ml hot lamb stock

50g salted butter

50g cheddar

Method

Heat the oil in a large saucepan and cook the onion and carrot for 10 minutes until soft. Stir through the lamb and cook for a further 10 minutes until browned.

Season well and stir through half of the thyme, the tomato puree, the flour, Worcestershire sauce and the stock. Cover with a lid, reduce the heat to a simmer and leave for 30 minutes, stirring occasionally.

Preheat the oven to 200C (180C fan). Meanwhile place the potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 10-15 minutes until tender. Drain, return to the pan and mash with the butter and remaining thyme until fluffy and smooth.

Stir the peas through the mince mixture and spoon into 6 individual oven-proof dishes and spoon over the mash. Sprinkle each with some cheese then bake for 20 minutes until golden and bubbling.

Total cooking time: one hour and thirty minutes