Miguel's Sweet Potato Shepherds Pie

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The Living Room Ep 34 Recipe: Streets Ahead Miguel's Shepherds Pie
The Living Room Ep 34 Recipe: Streets Ahead Miguel's Shepherds Pie
You're watching The Living Room Ep 34 Recipe: Streets Ahead Miguel's Shepherds Pie Miguel is helping Mum, Katrina, spend less on food for her body building son

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Miguel is helping Mum, Katrina, spend less on food for her body building son
Air Date: 28 Sep 2018

Miguel prepares a delicious home-made Shepherds Pie

Recipe by: Miguel Maestre

Prep Time: 30 minutes

Cooking Time: 1 hour

Ingredients

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Method

  1. Heat 2 tbsp of the olive oil in a large pot over high heat. Add onion and carrot and cook until translucent, stirring to avoid burning.
  2. When translucent add the chopped garlic, stir for 1 minute, until fragrant.
  3. Deglaze with 100mL of the chicken stock.
  4. Set aside the vegetables and rinse the pot.
  5. Cook beef mince in 3 batches. Heat 2 tbsp olive oil and cook off a third of the mince over high heat for 2-3 minutes to get caramelisation on the surface. Season with salt and pepper and set beef aside together with the vegetables. Repeat twice with remaining oil and beef mince.
  6. When last batch of mince is cooked, add all the vegetables and mince to the pot with the canned tomatoes, passata, remaining chicken stock and dried oregano. Simmer for 1 – 1.5 hours on low heat.
  7. Meanwhile, add the diced sweet potato to a pot of cold, salted water. Bring to the boil, reduce heat and cook for 6-8 minutes, or until fork tender. Drain.
  8. Return cooked sweet potato to the pot. Add butter, cheese and milk. Season with salt and pepper and mash until creamy and smooth. Set aside.
  9. Preheat oven to 200C.
  10. When the sauce has thickened and has intensified in flavour, remove from the heat and season with Worcestershire sauce, salt and pepper. Stir through the canned legumes and fill 3 Tupperware containers with ¼ of the mince mixture*. Spread out the remaining quarter of the mixture over the base of a pie dish.
  11. Top the mince mixture with the sweet potato mash, making groves in the surface using a fork. Sprinkle with additional cheese and oregano. Cook for 20 minutes until golden and bubbling. Serve warm.
  12. * Freeze portions for up to 3 months to serve for other dinners such as nachos, spaghetti Bolognese, baked potatoes or stuffed vegetables. Always
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