Italian Shepherd’s Pie

Ingredients

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 3 carrots, chopped
• 70g button mushrooms, halved
• 500g minced beef
• 1 glass dry red wine
• 500g tinned chopped tomatoes
• 6 fresh basil leaves
• 700g sweet potatoes, chopped
• 30g salted butter
• 150ml full-fat milk
• 150g freshly grated Parmesan
• Sea salt and black pepper

Method

1. Heat the olive oil in a large saucepan. Add the onion, carrots and mushrooms and cook for 10 minutes until softened.
2. Add the minced beef and stir frequently until browned.
3. Add the red wine and simmer for 10 minutes, until it has evaporated. Stir in the chopped tomatoes and basil leaves.
4. Cover and simmer gently for 30 minutes, stirring occasionally. Season with salt and pepper.
5. Meanwhile, heat the oven to 200°C / 400°F / gas mark 6. Boil the sweet potatoes for about 20 minutes, until soft.
6. Drain the potatoes and mash with the butter and milk. Season with salt and pepper.
7. Spoon the meat mixture into an ovenproof dish and spread the mash evenly over the top.
8. Sprinkle with Parmesan. Bake for 25 minutes, until the top is crisp and golden. Serve immediately.