Pork, Pickle and Sweet Potato Shepherd’s Pie

Name: Pork, Pickle and Sweet Potato Shepherd’s Pie
Yield: Serves 6
Ingredients: 3 large cloves garlic; 2 tablespoons groundnut oil; 2 teaspoons caraway seeds; 3 rounded tablespoons lime pickle; 50 g/2 oz butter, plus extra for dotting over the pie; 50 g/2 oz butter, plus extra for dotting over the pie; 675-800 g/1½-1¾ lb sweet potatoes; black pepper; 1 large egg; salt; 900 g/2 lb lean minced pork; 1 bunch spring onions

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

A far cry from the grey mince and tasteless mash I had at school. I find that a thoughtfully made shepherd’s pie is always popular, particularly this more exotic variation. The kind of sweet potatoes that have peach-coloured flesh are best (scratch the skin with your nails to check). Serve with a green salad.

Ingredients

675-800 g/1½-1¾ lb sweet potatoes
50 g/2

Main course
Gluten-free

Method

Peel the sweet potatoes and cut them up roughly, then steam or boil until soft. Drain, turn into a bowl and mash, adding the butter, caraway seeds and a good seasoning of salt and black pepper. Leave on one side. Spoon the lime pickle out of the jar on to a board and slice any large pieces of lime fairly small. Peel the garlic and chop finely.

Preheat th