Sweet Potato Shepherds Pie

Shepherds Pie is proper, comfort, winter grub in he UK. However it is usually packed with buttery mash potatoes, cheese and a heavy gravy. This version is free from butter and chock full of lean chicken mince and veggies. This improved version of an old English favourite makes it weight loss friendly and a delicious meal option. Sweet Potato Shepherds Pie INGREDIENTS * 500 g chicken mince * 1 small onion finely diced * 1 carrot peeled and finely diced * 1 stick of celery finely diced * 2 tbsps of Woolworths instant gravy * 3/4 cup mushrooms diced * 1 clove garlic crushed * 2 tbsp tomato paste * 1 tbsp olive oil * 1 tbsp Worcestershire Sauce * 2 medium sized sweet potatoes * 1/4 cup reduced fat mozzarella INSTRUCTIONS 1. Preheat oven to 180 degrees 2. Peel, chop, and boil sweet potatoes. 3. Heat the olive oil and in a large saucepan. 4. Add garlic and onion to the pan and fry, stirring constantly, until the onion is transparent. 5. Add carrot, celery and mushrooms to the pan and continue to stir mixture until vegetables have softened. 6. Add mince to the pan and break up with a wooden spoon to remove any lumps. Cook, stirring regularly, until mince has changed colour and is cooked through. 7. Pour made up instant gravy, worcestershire sauce and tomato paste into the pan and bring the mixture to the boil. Reduce to medium/low heat and allow to simmer and thicken for 10-15 minutes. 8. While chicken mixture is simmering, remove sweet potato from the boil, check if cooked through and soft and mash up until smooth. 9. Pour chicken mixture into a large baking dish or individual ramekins and top with mashed sweet potato. 10. Add a little bit of mozzarella on top of the sweet potato. 11. Place in the dish or the ramekins into a hot oven for 15min to turn sweet potato golden and thicken the meat mixture further, then serve with roasted vegetables and a green salad. 

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