I know, I know, I keep making variations of the same thing! I’m going through a slight sweet potato obsession at the moment and have been making just anything and everything I can with it (I’ll stop soon I promise!).
Shepard’s pie is a pretty basic dish – usually it’s just a minced meat (beef or lamb) layer topped with a layer of potato and baked until crusty. This used to be one of my favourite dishes…until I stopped liking red meat (don’t know why, I just went off it! Too many Shepard’s Pies perhaps?).
Anyway, I tried combining an old favourite (Shepard’s pie) and a new favourite (sweet potato!) and ended up with a tuna and sweet potato Shepard’s pie!
3x 200g canned tuna in spring water (flaked)
2 1/2 tsp ready-made red curry paste
1/2 red capsicum diced and lightly fried
1 onion diced and lightly fried
1 tsp garlic minced
2 medium sweet potatoes
1/4 tsp salt
3 spring onions chopped
3 tbs coconut milk
1. Bottom layer: Mix all ingredients and spread in an greased baking dish. I used a (roughly) 26cm x 16cm x 4cm baking dish.
2. Top layer: Cook sweet potatoes then mash in a bowl. Mix all ingredients and spread on top of the tuna layer.
3. Put the baking dish in the oven at roughly 220C for around 40 minutes (I think…I forgot to time it!).
I didn’t add any salt to the tuna as canned tuna tends to be already salty and I used store-bought red curry paste which also had salt in it. The bottom layer ended up slightly salty but this was ok as it balanced out with the sweet potato. I would probably use home-made red curry paste next time – less salt!
I was also too impatient (and hungry) and didn’t wait till the top got slightly burnt and crusty. The dish turned out great and the sweet potato-coconut milk combination is absolutely delectable!
Hmm…maybe my sweet potato obsession is due to the fact that I’m not eating enough chocolate! You know, not enough sugar in my body! ;-)