Shepherd's Pie with Swede and Potato Rosti

• Swedish turnip↗500g/ 1lb 2oz g

  peeled and cut into large pieces

• starchy potatoes↗500g/ 1lb 2oz g

  peeled and left whole

• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• carrot↗2

  chopped

• mushrooms↗250g/ 9oz g

  cut into quarters

• ground lamb↗500g/ 1lb 2oz g

  minced

• canned tomatoes
• tomato paste↗2 tbsp tbsp
• butter↗50g/ 2oz g

  melted

Step-by-step instructions

1. 1

   Boil the Swedish turnip and potatoes in a pot of boiling salted water for 10 minutes until tender, then drain and set aside.

2. 2

   Preheat the oven to 200°C/180°C with convection/gas 6. Heat the oil in a large skillet over low heat. Add the onion and carrot, sauté for 5 minutes. Add the mushrooms, increase heat to medium and cook another 5 minutes. Transfer the vegetables to a bowl.

3. 3

   Add the ground lamb to the skillet and fry until golden. Drain excess fat. Add the vegetables (excluding the turnip and potatoes), tomatoes and tomato paste, cover and simmer for 15 minutes, adding a little water if the meat seems dry.

4. 4

   When the turnip and potatoes have cooled enough to handle, coarsely grate them; then mix with melted butter and season.

5. 5

   Transfer the meat mixture into a deep oven‑proof dish, top with the grated turnip and potatoes, then bake for 40 minutes.