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Sweet Potato Shepherd's Pie with Red Leicester Glaze

A quick shepherd's pie featuring fresh minced steak, sautéed mushrooms, and a golden red Leicester cheese topped sweet potato crust.

QuickBeefMain CourseSweet PotatoCheesy

Estimated Nutrition

Per Serving Total
Calories 545.2 kcals 545.2 kcals
Carbohydrates 28.5 grams 28.5 grams
Fat 32.4 grams 32.4 grams
Protein 26.8 grams 26.8 grams
Cook Time
25 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Worcestershire Sauce
15
ml
Tomato Purée
Dairy
30
g
Red Leicester Cheese
grated
Liquids
60
ml
Red Wine
Meat
70
g
Rump Steak
NutsSeeds
1
sprig
Thyme
fresh
OilsFats
15
ml
Olive Oil
Vegetables
0.5
piece
Sweet Potato
peeled and thinly sliced
3
piece
Chestnut Mushrooms
chopped
1
piece
Shallot
chopped

Steps

  • Preheat the oven to 200°C.
  • Blanch the sweet potato in boiling salted water and drain.
  • Blend the steak into a rough mince using a food processor.
  • Fry the steak mince, mushrooms, and shallot in oil for 3 minutes.
  • Add Worcestershire sauce, red wine, tomato purée, and thyme to simmer.
  • Remove the thyme sprig and transfer the mixture to a gratin dish.
  • Top with sweet potato and cheese then bake for 20 minutes.
  • Crisp the cheese with a blowtorch and serve.