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.
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.
Whisk the egg with a fork and stir thoroughly into the sweet potatoes. Then spoon the potatoes over the meat, flick the surface a bit and dot with
© 1997 Josceline Dimbleby. All rights reserved.