Usuba
Shepherd's Pie with Lamb and Sweet Potato
A hearty dish with tender lamb, mushroom, and vegetable filling, topped with aromatic sweet potato and potato puree with a golden crust.
- Total
- 60 min
- Standard serving
- 553.3 g
Ingredients
Total 17- Sweet potato
100 g≈ 2/3 pcs - Lamb meat
66.67 g - Tomatoes
120 g≈ 1 pcs - Shallot
16.75 g≈ 3.5 clove - Carrot
33 g≈ 1/3 pcs - Celery stalk
33.33 g≈ 3/4 stalk - Chicken egg
33.5 g≈ 2/3 pcs - Potato
33.33 g≈ 1/4 pcs - Mushrooms
25 g≈ 1.5 pcs - Butter
36.626 ml≈ 2.5 tbsp - Turmeric
to taste≈ 1/4 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Sun-dried tomato paste
14.25 g≈ 1 tbsp - Worcestershire sauce
33.33 ml≈ 2 tbsp - Thyme
0.495 g≈ 1/3 sprig - Garlic
3.99 g≈ 1.5 clove
Instructions
- 1
Step 1
Coarsely chop the mushrooms, shallot, carrot, celery, and lamb. Dice the sweet potato and potato separately.
- 2
Step 2
Put the sweet potato and potato to boil. At the same time, fry the lamb in a pan.
- 3
Step 3
Add mushrooms, shallot, carrot and celery to the lamb. Fry until the onion becomes transparent.
Add finely chopped tomatoes and thyme, salt to taste. Pour in Worcestershire sauce and sun-dried tomato paste.
Simmer until half of the liquid has evaporated. Add garlic at the end.
- 4
Step 4
Mash the boiled sweet potato and potatoes into a puree. Add pepper, salt, butter, eggs and turmeric for color.
- 5
Step 5
Place the lamb with vegetables on the bottom of a ceramic baking dish. Spread the puree on top.
Run a fork over the surface of the puree to create texture and get a crispy crust when baking.
- 6
Step 6
Bake at 180°C for 25 minutes until golden brown.
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