What do you do when you realise the cooked sliced beef you took out of the freezer for sandwiches is still lurking in the fridge cos you forgot to use it?
Give it a new lease of life as a surprisingly tasty ‘Sweet potato topped Shepherd’s Pie’.
This is a completely 'made-up' recipe (aren't they all!) using some yummy leftovers plus a few new ingredients that created a dish that we both loved for not just one evening meal but a quick snack then next day!
Cooked beef sliced into strips – then chopped into rough squares
1 onion – diced
3 cloves of garlic – peeled and diced
4 short cut bacon slices – fat removed
2 carrots – diced
1 cup frozen peas – defrosted
Beef stock powder
1 large par-cooked sweet potato
Saute onion and garlic on gentle heat until caramelised, add diced bacon and carrots
Add ½ tub tomato paste and approx. 1.5 cups of warm/hot water
Add Worcestershire sauce to taste – approx. 1 – 2 Tbsp
Add 1 tsp beef stock powder
Add meat – approx. 300g – or more if catering for more. We ended up with more leftovers!
Simmer gently while you nuke the unpeeled but quartered sweet potato and when cool enough, smash into chunky pieces, chucking out any dark bits (usually from the tips)
Add peas and 1 tsp of brown sugar (optional)
In a glass, put 2-3 tbsp cold water and mix in about 2 tsps cornflour
Pour into bubbling stew and stir with a wooden spoon until thickened.
Lightly spray a lasagne dish or casserole dish and add the meat and vegetable mixture
Top with the smashed sweet potato so that it roughly covers the surface but no need to smooth it out.
Dot some knobs of butter across the sweet potato and place under grill to melt the butter and get cute little bits of darkened sweet potato at the highest points.
Meantime have your 'special other' chop off the yellowed ends of his favourite vegetable – Brussel Sprouts – and steam them over boiling water until tender.
Usually involves husband frequently stabbing said brussels with the business end of a pointy knife until deemed ‘down to perfection’.
Serve and eat...
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