500g sweet potatoes, peeled and chopped into quarters
50g butter or sour cream
2 garlic cloves, crushed
1 ¼ cups cheddar cheese, grated
Method
Heat oil in a large cast iron pot over medium heat, add the garlic and chopped onion. Cook until translucent.
Add lamb mince and cook through for 5 minutes. Add the carrots, leek and celery. Cook until softened. Stir in spices, stock, tomato paste, olives, flour and herbs, bring to a simmer.
Preheat the oven to 150°c. Add potatoes to a separate pot and boil until tender. Drain into a colander and return to the pot.
Add butter/sour cream to the pot and mash. Season with salt and pepper.
Spoon the lamb mixture into a deep ovenproof baking dish. Layer the mashed potatoes evenly over the top, followed by a generous spread of grated cheese. Bake for 30-40 minutes until golden brown.
