Sweet potato shepherd’s pie

INGREDIENTS

1 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, chopped
2 carrots, grated 
2 pints beef or chicken stock
1 large glass of red wine
½ lb potato, diced
1 lb sweet potato, diced
1 handful of peas
1 tsp thyme
1 lb lean minced lamb
200g swede, diced
100 ml double cream
2 tbsp plain flour
Pinch of nutmeg

DIRECTIONS

Heat the oil in a large pan, then fry the onions for 5 mins until golden. Add the garlic, carrots and thyme, and cook for a further 5 mins. 
Add the mince. Cover with a lid. 
Break the mince every now and then.
Fry until brown, add the swede and flour. 
Cook for 2 mins.
Add the stock and red wine. 
Add the peas
Cover and simmer for 35-40 mins.
Boil all the potatoes until soft. 
Mash with the cream, nutmeg and black pepper. 
Place the meat in a suitable ovenproof dish. Spoon or pipe the mash on top, then grill until the topping becomes golden. 
Served with green beans or broccoli