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Italian shepherd’s pie

Gino D'Acampo from Market Kitchen
Gino D’Acampo puts an Italian twist on a classic British dish, using plenty of basil, sweet potatoes and parmesan cheese

Italian shepherd’s pie

Method

1. Preheat the oven to 200C/gas 6.

2. Heat the olive oil in a large saucepan and fry the onion and carrots for 10 minutes, or until softened.

3. Drizzle a small amount of olive oil over the minced lamb and mix well (this will separate any clumps), and add to the pan with the onion and carrots. Brown the meat all over, then stir in the mushrooms. Stir frequently with a wooden spoon for 5 minutes, separating any clumps of meat in the pan.

4. Pour in the wine, then reduce the heat to medium and allow to simmer for 10 minutes, stirring occasionally, until the alcohol has evaporated. Add the tomatoes and basil, then season with salt and pepper. Continue to cook, uncovered, over a medium heat for 30 minutes, stirring occasionally.

5. Cook the sweet potatoes in boiling salted water for 10-15 minutes, or until tender. Drain, then return to the pan and mash, stirring in the butter, milk and 100g of the grated parmesan. Season with salt and pepper, then stir vigorously with a wooden spoon over a low heat for 2-3 minutes, or until the mash is smooth and creamy.

6. Pour the lamb mixture into an ovenproof casserole dish and carefully spread over the mashed sweet potato, ensuring that the meat is completely covered. Sprinkle over the remaining parmesan and bake in the oven for 15-20 minutes, or until the topping is crisp and golden brown.

7. Spoon the shepherd’s pie onto plates and serve.

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Serves: 6

Prep: 15 min
Cook: 1 hr 40 min

Ingredients
5 tbsp Olive oil, plus extra for drizzling
1 large onion, finely chopped
3 Carrots, chopped
500g minced lamb
70g button mushrooms, halved
120ml dry red wine
500g tinned chopped tomatoes
6 basil leaves, roughly chopped
700g Sweet potatoes, chopped
30g salted Butter
50ml Milk
150g Parmesan, grated