LAMB, MINT AND SWEET POTATO PIE

Diabetic Living - - Comfort Food -

PREPARATION TIME: 15 MINS COOK­ING TIME: 45 MINS SERVES 4 (AS A MAIN)

1kg (800g peeled) or­ange sweet

potato, peeled, chopped

2 Tbsp skim milk

1 tsp olive oil

1 brown onion, finely chopped 2 car­rots, coarsely grated

130g (2 cups) shred­ded cab­bage 2 Tbsp Gravox Lite Supreme Gravy 400g can no-added-salt

crushed toma­toes

310ml (11/4 cups) wa­ter

60ml (1/4 cup) salt-re­duced

tomato sauce

1 Tbsp Worces­ter­shire sauce

200g broc­coli, cut into small pieces 150g (1 cup) frozen peas

60g baby spinach leaves

500g lamb leg steaks, trimmed

of fat, finely chopped 1/3 cup mint leaves, finely shred­ded 40g re­duced-fat feta, crum­bled 40g (1/3 cup) re­duced-fat

grated ched­dar

1 Cook sweet potato in a large saucepan of boil­ing wa­ter for 10-12 min­utes or un­til very ten­der. Drain well and re­turn to pan.

Add milk and mash un­til al­most smooth. Cover and set aside.

2 Mean­while, pre­heat oven to 180°C (fan-forced). Heat oil in a large non-stick fry­ing pan over medium. Add onion, car­rots and cab­bage. Cook, stir­ring oc­ca­sion­ally, for 5-6 min­utes or un­til onion soft­ens. Add gravy and stir for 1 minute. Stir in toma­toes, wa­ter, tomato sauce and Worces­ter­shire sauce. Bring to a sim­mer. Re­move pan from heat and stir in broc­coli, peas and spinach un­til spinach just wilts. Stir in lamb and mint.

3 Di­vide mix­ture between 4 x 500ml (2-cup) oven­proof dishes. Cover with sweet potato and rough up the top. Sprin­kle over com­bined feta and ched­dar. Place dishes on 2 bak­ing trays. Bake for 20-25 min­utes or un­til cheese is melted and golden brown. Serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.