Shepard's Pie with Sweet Potato

Shepard's Pie with Sweet Potato

Shopping List:
1 lb ground lamb
2 rashers thick-cut butcher's bacon
1 can cream corn
1 medium fennel bulb
1/2 red onion
1 cup frozen peas
1 tbsp Worchestershire sauce (Heinz is wheat free, but L&P isn't)
1 sprig of rosemary
Salt & Pepper to taste
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2 large sweet potatoes / yams
1 cup milk
1/2 cup butter
Salt & Pepper to taste

using your mandolin, slice celery (3mm)

Carrots get the julienne blade 

mandolins make prep easy!

so does the fennel

and onions

cut the bacon into bits

render down, and remove the bacon from the pan, but leave the fat!

add all the veg and rosemary, and lower to medium high, and sweat the veg down

add a fair amount of salt as it will help break the vegetables down

while that is sweating, peel and chop your yams, and put in a large pot, with water and crank it!

once the veg is softened, push it aside, and turn up the heat

season and start browning the lamb

slowly pull the vegetables in as the lamb starts to cook

add the bacon back in as it starts to brown

turn off the heat, and add garlic

cream corn - this is the secret from girlTerry's family cookbook

Worchestershire sauce

and peas

Filling is done

drain the yams, and in the pot add the milk

and butter, and bring to a boil on high

as soon as it boils, turn to low heat, and start mashing your yams

Nice and smooth.  Add S&P now.

layer into a deep-dish casserole, or lasagna pan

bake at 450ºF until edges turn brown and delicious.  Let cool for 10 minutes before diving in!