Bobotie Shepherd's Pie with Sweet Potato Topping

Preheat oven to 180°C (350°F).

In a large skillet or pot, brown the ground beef over medium-high heat. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.

Stir in the curry powder, turmeric, garam masala, and ground coriander. Cook for 1 minute more, until fragrant.

Add the apricot jam, chutney, beef broth, raisins (if using), almonds (if using), salt, and pepper to the skillet. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.

While the bobotie is simmering, prepare the sweet potato topping: Place the cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.

Drain the sweet potatoes well. Return them to the pot and add the butter, milk, nutmeg, salt, and pepper. Mash with a potato masher or use an electric mixer until smooth and creamy. Adjust the amount of milk to achieve your desired consistency.

Remove the bobotie from the heat. Stir in the milk and beaten eggs. Mix well.

Pour the bobotie mixture into a 9x13 inch baking dish.

Spread the sweet potato mash evenly over the top of the bobotie.

Bake in the preheated oven for 20-25 minutes, or until the sweet potato topping is lightly golden brown and the bobotie is heated through.

Let stand for a few minutes before serving.