Sweet potato shepherd’s pie with mushrooms
(Recipe by Jordan Bruno)
Preheat oven to 180C.
Cook sweet potatoes and royal blue potatoes until soft.
Add butter and salt before mashing. Once mashed set aside the potato mixture for later.
In a large saucepan, heat olive oil. Add onion and cook for 4-6 minutes or until translucent.
Add garlic, carrots, mushrooms, and herbs. Cook for 8-10 minutes or until the carrot is slightly soft.
Next add the tomato paste, flour and dried mushrooms and cook for another 2 minutes.
Add the red wine, vegetable stock, peas, salt and pepper.
Simmer for 5-8 minutes or until you get a thick, gravy texture.
Transfer mushroom mixture to a baking dish and spread an even layer of potato mixture on top.
Brush butter on top and bake for 20-25 minutes.