Sweet potato shepherd’s pie
Swap mashed potato for vibrant sweet potato and bulk out your lean lamb or beef mince with red lentils for a slimmer take on this comforting classic
-
Prep:25 mins
Cook:1 hrs 20 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 434
-
fat 12g
-
saturates 4g
-
carbs 50g
-
sugars 17g
-
fibre 9g
-
protein 28g
-
salt 0.6g
Ingredients
- 1 tbsp rapeseed oil
- 2 onions, finely chopped
- 2 garlic cloves, chopped
- 2 carrots, grated or finely diced
- 2 tbsp fresh thyme leaves
- 400g pack extra-lean minced lamb or beef
- 85g red lentils
- 350g swedes, diced
- 2 tbsp plain flour
- 750ml reduced-salt beef stock
- 200ml red wine
- 350g potatoes, diced
- 650g sweet potatoes, diced
- 150g 0% plain probiotic yogurt
- generous grating of nutmeg
- green vegetables, to serve
Method
Heat the oil in a large pan, then fry the onions for 6 mins until starting to turn golden. Add the garlic, carrots and thyme, and cook for 4 mins more. Stir in the mince, breaking it up with the spoon. When it has turned brown, add the lentils and swede with the flour. Cook for 1-2 mins, then gradually add the stock and red wine. Cover and simmer for 35-40 mins.
Meanwhile, boil all the potatoes for 15-20 mins until tender, then drain and mash with the yogurt, nutmeg and black pepper. Spoon the meat mixture into a 2-litre ovenproof dish, spread or pipe the potato mixture on top, then grill until the topping starts to brown. (If making ahead, reheat in the oven at 180C/160C fan/gas 4 for 45 mins.) Serve with green veg, such as peas and broccoli.
