Shepherds pie by Amelia

Apologies for any confusion earlier. The recipe you’re referring to is Amelia Freer’s Sweet Potato Cottage Pie, which is a dairy-free, gluten-free, and vegetable-rich twist on the traditional Shepherd’s Pie. This version uses a beef and lentil filling topped with a sweet potato and carrot mash, and is served unbaked with greens stirred in just before serving.

🥧 Amelia Freer’s Sweet Potato Cottage Pie

🥩 Ingredients:

• For the filling:

  • 1 tablespoon light olive oil

  • 1 small onion, diced

  • 1 celery stalk, diced

  • 1 small red bell pepper, diced

  • 3 cloves garlic, sliced

  • 250g beef mince

  • 3 tablespoons tomato purée

  • 100g cooked puy lentils

  • 200ml water or chicken stock

  • 1 bay leaf (optional)

  • 1 sprig of thyme (optional)

  • 200g seasonal greens, chopped

• For the mash topping:

  • 200g sweet potatoes, diced

  • 3 large carrots, sliced

  • 1 tablespoon extra virgin olive oil

🧑‍🍳 Instructions:

1. Prepare the filling:

   • Heat the olive oil in a saucepan over medium heat.

   • Add the diced onion, celery, bell pepper, and garlic.

   • Cook for about 5 minutes until softened.

   • Add the beef mince and cook until browned.

   • Stir in the tomato purée, cooked lentils, water or stock, bay leaf, and thyme.

   • Simmer for 15 minutes until the mixture thickens.

   • Add the chopped greens and cook for an additional 5 minutes.

2. Prepare the mash topping:

   • Steam the diced sweet potatoes and sliced carrots until very tender, about 20–25 minutes.

   • Drain and mash with the extra virgin olive oil.

   • Season with salt and pepper to taste.

3. Assemble and serve:

   • Spoon the beef and lentil filling into bowls.

   • Top with the sweet potato and carrot mash.

   • Serve immediately, garnished with additional greens if desired.