Shepherd's Pie with Sweet Potato Crust

Courtesy of Meat and Livestock Australia

Servings: 5
Prep Time: 20 Min.
Cook Time: 75 Min.

* 1 large onion, peeled and chopped finely
* 1 tsp. olive oil
* 2 lb. ground lamb
* 1 stalk celery, chopped
* 2 lg. carrots, peeled and sliced
* 1 medium white turnip, peeled and chopped
* 4 mushrooms, cleaned, trimmed and sliced
* 2 slices bacon, trimmed and chopped
* 1 can Roma tomatoes chopped
* 1 Tbsp. rosemary
* 2 c. lamb or beef stock
* 2 1/2 c. sweet potato, steamed or boiled and mashed
* 2 Tbsp. butter, softened
* 1 c. cheese, grated

1. Heat the oil over a moderate-low heat and gently cook the onion until transparent. Increase the heat, add the ground lamb and cook, breaking up lamb as it cooks, until well-browned.
2. While the lamb is browning, gradually add the other vegetables in order, and the bacon. Add the rosemary and stock, bring to a simmer, and cook slowly, on the cooktop for about 1 hr.
3. Divide the cooked meat mixture between 5 oven-proof serving bowls. Enrich the mashed sweet potato with 1/2 the butter and about 2/3 of the cheese. (You may also wish to add a little milk). Spread a thick layer of sweet potato over the top of each bowl, sprinkle with the remaining cheese and dot with remaining butter.
4. Place in a hot oven for 10-15 min., until the top is crusty and golden. Serve with vegetables of your choice.