Sweet as Shepherd's Pie

Lamb mince is a lovely flavourful alternative to beef mince, and this version is topped with mashed kumara (or sweet potato) instead of regular mashed spud

Ingredients

500 g	Lamb mince (Main)
1	Red onion, finely chopped
1 Tbsp	Fresh rosemary, finely chopped
2 cups	Beef stock
250 g	Frozen peas
4 large	Kumara, peeled and cubed
2 Tbsp	Olive oil
1 knob	Butter
1 splash	Milk

Directions

1. Preheat oven to 200C Add kumara to pan of cold water, bring to bubbing boil Meanwhile, heat the olive oil in a large pan, and sweat off the onion. Add a sprinkle of salt if desired - this helps draw the water out of the onion and stops it from catching Add the lamb mince to the pan, and keep stirring to brown evenly Add the stock and rosemary, and simmer gently for 15 minutes. Add the peas for the last 5 minutes
2. While the lamb is simmering, test the kumara. When soft and cooked through, drain off the water, and mash well with butter and milk. Feel free to add nutmeg or mustard if desired When the lamb has been simmering, transfer to a large oven proof dish, and top with the mashed kumara. You can sprinkle with breadcrumbs if you like for a crunchy topped. Put in the oven for about 20 minutes.