This was a real classic! Inspired by my lunch in the Cotton Tree earlier this week, I decided to have a stab at a hearty homemade shepherds pie with the added twist of sweet potato and carrot mash as the topping. Very simple and easy to make and plenty to last a few days. Here’s how I did it and don’t worry about measures and stuff, just lob it all together and use your own judgement if you have any, it’ll all work out but I am not responsible if it doesn’t.

For the mash, you will need:

• 2 large sweet potatoes
• 3 carrots
• butter
• salt & pepper
• dash of milk

1. Peel the potatoes and carrots and then slice into small squares of about 1 inch so it will cook nice and quickly. Throw them into some water bring to the boil and reduce to a simmer. Cook for about 20-25 mins until your fork comfortably pierces one of the cubes.(while waiting for this to cook, fry off the mince,  set aside and prepare the mixture as outlined below)
2. Drain the water, throw in some milk and a generous serving of butter along with salt and pepper. Now mash, mash like you have never mashed before. Set aside for later, maybe preheat the oven now to about 180 degrees.

For the meaty party, you will need:

• 1 stick celery chopped
• 1 large onion chopped finely
• 1 bulb of garlic chopped finely
• 500g mince
• 1/2 bag of frozen peas
• butter
• salt & pepper
• 500ml stock
• a flour of some sorts but let’s try avoid wheat flour
  (I used rice flour other options are buckwheat, tapioca starch or something)
• optional but recommended for tastiness: dollop of mustard, dash of worcester sauce, chopped fresh thyme & parsley
• grated cheese for the top

1. With the hob on medium heat scoop a spoon of butter and some oil into a pan
2. Throw in the onions and let them sweat it out for 5 mins until slightly transparent, bit of salt and pepper
3. Throw in the garlic and celery, stir and leave for a few more minutes. Then add the herbs, mustard & worcester sauce if you have wisely chosen to do so.
4. Add the browned mine, pour the 500ml of stock over the mixture and using a sieve, sprinkle some rice flour (if you insist on measuring, about 2 tablespoons). Season, always season.
5. Now throw in the frozen peas, turn the heat up and bring to the boil. Reduce and then simmer for a few more minutes. Thats your delicious and simple mixture done.

Putting it all together:

1. Find a decent sized ceramic baking dish and pour the mixture in, that’s easy isn’t it.
2. Spread the mash on top as evenly as you can, only add one spoonful at a time or it will sink into the mixture, be gentle to your dish.
3. Pop it into the preheated oven for about 20 minutes. Take it out and sprinkle cheese on top, pop back in for another 10 minutes, it should come out nice and golden brown.
4. If you have patience, let it cool, heat and eat the next day as it’s always nicer but if not, FINE eat it now.