Bobotie-Spiced Shepherd's Pie with Sweet Potato Mash

Bobotie is South Africa's curried mince bake, traditionally topped with an egg custard and studded with dried fruit for sweetness against the curry spice. Trading that custard for a British-style mashed topping — sweet potato instead of white, in keeping with the dish's warmth — turns it into something that eats like a shepherd's pie but tastes unmistakably like bobotie underneath.

The dried apricot jam and golden raisins are non-negotiable here; they're what give bobotie its characteristic sweet-savory pull against the curry powder and turmeric, and leaving them out would make this a different, plainer dish. A slice of bread soaked in milk, an old bobotie trick, keeps the mince moist as it bakes.

Bake until the sweet potato top is set and lightly golden at the edges, about 25 minutes at 375°F. Let it rest for a few minutes out of the oven before serving so the filling holds together when you cut into it.