BBQ Lamb Shepard’s Pie with Sweet Potato Crust

It's hard to beat a good old Shepard’s pie! This one will be a hit with the whole family as using our BBQ sauce makes it super tasty while adding GOOD BONES Broth makes for a nutrient dense and easily digestible meal. You can make both the lamb and the sweet potato ahead of time and refrigerate them, then assemble and pop in the oven when needed for an easy meal.⁣
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Serves 4⁣

INGREDIENTS
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3 tbsp olive oil⁣
8 small pickling onions, peeled, roughly chopped⁣
4 clove garlic, sliced⁣
Sea salt, fresh ground black pepper⁣
500g lamb mince⁣
2 tbsp tomato paste⁣
½ bottle GOOD Sauce BBQ⁣
½ tin crushed tomato⁣
500ml GOOD BONES Beef Broth⁣
2 large, sweet potato, peeled, large dice⁣
50g unsalted butter⁣
1 cup frozen peas⁣
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METHOD
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Place a large frying pan over a medium/high heat and add 2 tbsp of the olive oil, onions, garlic and a pinch of salt. Cook for 5 minutes until the onion has broken down and turned translucent.⁣

Then turn up the heat and add the lamb mince, cooking over the high heat to brown and breaking up as you go, about 6-8 minutes.⁣
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Add the tomato paste and GOOD Sauce BBQ and cook for 2 minutes then add the crushed tomato and GOOD BONES Broth and simmer, stirring often, for 30 minutes.⁣
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While that is cooking place the sweet potato into a pot, cover with water, a little salt and bring to the boil. Cook until soft then drain well and while hot, crush with a potato masher and mix through the butter and seasoning.⁣
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Stir the peas through the lamb mix, adjust the seasoning and spoon into a casserole dish. Top with the sweet potato, drizzle with some olive oil and bake in 190 deg C oven for 30 minutes, until the sweet potato crust is getting a little charred. Season with lots of black pepper and serve with a simple salad.