The PoppySeed cookbook, Season by Season, takes us through the year one season at a time. PoppySeed Cafés, located in Clarinbridge and Oranmore, are dynamic cafés designed and operated by four women bound as family and friends, through work and food. To find out how to recreate their delicious sweet potato shepherd’s pie, just keep on reading!
What you need:
- 2 onions, diced
- 1 carrot, diced
- 1 celery stick, diced
- 25g butter
- 500g lamb mince
- 1 clove garlic, crushed
- 100g tomato puree
- 750ml gravy
- 1 bay leaf
- 1 sprig fresh rosemary
- Salt & pepper
- Prepare the sweet potato mash. Peel the sweet potato and place in a saucepan of cold salted water on a high heat to cook. Once cooked, strain and season with salt and pepper, add the butter along with the cream/milk and mash until smooth. Let the mash cool a little before mixing in the egg yolk and leave aside.
- Place a medium saucepan on a high heat, add the butter and toss in the vegetables and garlic. Reduce the heat to medium and sweat the vegetables until the onion has turned translucent.
- Add the lamb mince to the saucepan. Using a wooden spoon, break up the mince and cook through until all the meat is browned.
- Add the bay leaf and rosemary and simmer gently for 15-20 minutes. Season generously with salt and pepper to taste.
- Stir in the tomato puree and cook out for 3-5 minutes. Add the gravy and mix thoroughly. Pour the mix into an ovenproof dish and spread out evenly.
- Using a spoon and fork, gently spread the sweet potato mash onto the meat. Spread evenly and carefully. Run the fork around the potato before placing in a pre-heated oven at 170C for 35-40 minutes until the mash has crisped up and the meat can be seen bubbling at the sides. Test if it’s cooked through by placing a knife into the centre of the dish and tip off your lip.
The meat mixture can be prepared in advance and left in the fridge. It’s easier to spread the sweet potato over chilled meat.