The Batch Lady shepherd's pie with sweet potato mash - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Batch Lady shepherd’ s pie with sweet potato mash By You Magazine - February 16, 2020 The cottage pie and this shepherd’s pie can easily by made side by side. Danielle Wood SERVES 4 PREP 15 MINUTES COOK 40 MINUTES 2 tbsp olive oil 115g chopped onion, frozen or fresh 115g sliced carrots, frozen or fresh 500g lamb mince 1 lamb stock cube 400g can chopped tomatoes 1/2 tsp dried rosemary 2 tbsp redcurrant jelly 155g frozen peas 2 x 425g packs ready-made sweet potato mash, or homemade 1. Heat the oil in a large pan over a medium-high heat, then add the onions and carrots. Cook for 2-3 minutes, stirring continuously, until softened. Add the mince to the pan and crumble over the stock cube, then cook, stirring to break up the mince, for about 5 minutes, until browned, 2. Add the chopped tomatoes, rosemary and redcurrant jelly to the pan and mix well to combine. Reduce the heat to a simmer then leave to cook for 10 minutes. 3. Add the peas to the pan and stir them through the mixture until well combined. Spoon the lamb mixture into the base of a large baking dish and top with the sweet potato mash. Use a spatula or palette knife to form an even layer. TO COOK Bake in a preheated oven at 180C/160C fan/gas 4 for 20-30 minutes, until piping hot all the way through. Serve with your choice of vegetables. TO FREEZE Leave until completely cooled, then cover the dish with a plastic lid or with a layer of clingfilm followed by a layer of foil, then label and transfer to the freezer for up to three months. TO COOK FROM FROZEN Defrost overnight in the fridge then cook as described above, until golden and bubbling. To cook straight from frozen, increase the cooking time to 1 hour 10 minutes, covering with foil if the top starts to burn. Ensure that the dish is piping hot at the centre before serving. Buy the Batch Lady’ s time-saving book with a 20 per cent discount The Batch Lady: Shop Once. Cook Once. Eat Well All Week by Suzanne Mulholland will be published by HQ on 5 March, price £20. To order a copy for £16 with free p&p until 5 April go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved