Swede & potato rösti-topped shepherd’s pie

3 of 5-a-day 600 kcal or less cottage pie everyday family pie fibre folate mains mash mashed potato midweek supper mince pie over an hour vegetables vitamin c winter

N/A

Source

Ingredients

500g/ 1lb 2oz swede , peeled and cut into large chunks

500g/ 1lb 2oz floury potatoes , peeled and left whole

1 tbsp olive oil

1 onion , chopped

2 carrots , chopped

250g/ 9oz mushrooms , quartered

500g/ 1lb 2oz lamb mince

400g can tomatoes

2 tbsp tomato purée

50g/ 2oz butter , melted

Method

Cook the swede and potatoes in a pan of boiling salted water for 10 mins until tender, then drain and set aside.

Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan over a low heat. Add the onion and carrots, and gently fry for 5 mins. Add the mushrooms, increase the heat to medium and cook for a further 5 mins. Tip the vegetables into a bowl.

Add the mince to the frying pan and cook until browned. Pour away any excess fat. Add the vegetables (not the swede and potatoes), tomatoes and tomato purée, cover and simmer for 15 mins, topping up with a little water if the mince looks a bit dry.

When the swede and potatoes are cool enough to handle, coarsely grate; then toss in the melted butter and season.

Tip the mince mixture into a deep ovenproof dish, top with the grated swede and potatoes, then put in the oven and cook for 40 mins.