LAMB, MINT AND SWEET POTATO PIE

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.