Ingredients

• 1 lb minced lamb
• 2 onions, chopped
• 2 cloves, garlic, chopped
• 2 tbsp all purpose flour
• 2 carrots, finely chopped
• 2 1/2 cups canned tomatoes, chopped
• 1 tbsp tomato paste
• 1/4 cup beef stock or broth
• 2 tbsp Worcestershire sauce
• 2 lb/ 1 kg sweet potatoes
• 1 tbsp fresh thyme leaves
• 1 tbsp margarine or butter
• Salt & freshly ground black pepper

Directions

1. Preheat the oven to 400°F

2. In a large, non stick skillet, dry fry the lamb with the onions and garlic until the lamb is no longer pink on medium high heat. (about 8 minutes).

3. Stir in the flour. Add the carrots, tomatoes, tomato paste, beef stock, and Worcestershire sauce. Toss and bring to a boil. Reduce to simmer and cover for 30 minutes, stirring occasionally.

4. In the meantime, cook the sweet potatoes in boiling water until fork tender. Drain water and puree in a food processor, adding the thyme, butter and salt & pepper. If it’s too thick add a little milk.

5. Pour the lamb mixture into a greased oven-proof dish (it should ¾ fill, leaving room for the topping). Spread the sweet potato mixture on top and bake for 30 minutes.

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