Sweet potato shepherd’s pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp rapeseed oil
- 2 onionsfinely chopped
- 2 garlic cloveschopped
- 2 carrotsgrated or finely diced
- 2 tbsp fresh thyme leaf
- 400g pack extra-lean minced lambor beef
- 85g red lentil
- 350g swedediced
- 2 tbsp plain flour
- 750ml reduced-salt beef stock
- 200ml red wine
- 350g potatodiced
- 650g sweet potatodiced
- 150g 0% plain probiotic yogurt
- generous grating of nutmeg
- green vegetablesto serve
Nutrition: per serving
- kcal434low
- fat12glow
- saturates4g
- carbs50g
- sugars17g
- fibre9g
- protein28g
- salt0.6g
Method
step 1
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.
step 2
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.
