Diabetes Queensland

Sweet potato shepherd’s pie with mince and mushrooms

Serves 4

Ingredients

Cooking instructions

Sweet potatoes:
1) Thoroughly wash, peel and roughly chop the sweet potatoes into big chunks.
2) Place sweet potatoes in a large pot, cover it with water and bring to boil over high heat. Reduce to medium heat and cook for another 15-20 minutes or until tender.
3) Drain the sweet potatoes into a mixing bowl and use a masher or fork to mash until smooth. Add olive oil and salt. Put aside.

Filling:
1) Preheat the oven to 180C.
2) Add sliced mushroom in a bowl and mix well with garlic, olive oil, balsamic vinegar, salt and black pepper. Leave aside to marinate.
3) In a large pot over medium heat, once hot, add olive oil, garlic and onions to sauté until golden brown. Turn up the heat to high and add the mince until brown.
4) Sprinkle over flour and stir to combine.
5) Add remaining ingredients (thyme, oregano, vegetable stock, frozen vegetables), stir and bring to simmer and until sauce thickens.
6) Remove from heat.
7) Heat a nonstick pan over medium heat, spread the mushroom with marinate into even layers on the pan and cook on both sides for 1-2 minutes. Remove from heat and set aside.

Assemble:
1) Lay the mince and vegetable mixture on an oven-safe baking dish and layer with Portobello mushrooms, then cover with the sweet potato mash
2) Bake the dish in the oven for 20 minutes or until the sweet potatoes start to brown