SWEET POTATO SHEPHERD’S PIE

PREP TIME: 25 MINS

COOK TIME: 1 HOUR 20 MINS SERVES 6 (AS A MAIN)

1 Tbsp olive oil

2 brown onions, finely chopped 2 cloves garlic, chopped

2 carrots, grated or finely chopped 2 Tbsp thyme leaves

400g extra-lean lamb or

beef mince

85g dried red lentils

350g swede, finely chopped

2 Tbsp plain flour or gluten-free

flour

750ml salt-reduced beef stock

or gluten-free beef stock

200ml red wine

350g Spud Lite potatoes,

finely chopped

650g orange sweet potato,

finely chopped

150g Jalna Fat Free Natural

Yoghourt

Generous grating of nutmeg or

a pinch of ground nutmeg Freshly ground black pepper

400g broccoli, cut into florets,

steamed, to serve

150g frozen peas, cooked,

to serve

1 Heat the oil in a large non-stick saucepan over medium heat.

Add the onion and cook, stirring often, for 6 minutes, or until softened. Add the garlic, carrot and thyme. Cook, stirring once, for 4 minutes. Stir in the mince, breaking up with a spoon, until the mince changes colour.

2 Add the lentils, swede and flour to the pan. Cook, stirring, for 2 minutes. Gradually stir in the stock and wine. Cover and simmer over medium-low heat for 35-40 minutes, or until the vegetables are all tender.

3 Meanwhile, put the potatoes in a large saucepan and cover

with plenty of cold water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, partially covered, for 15-20 minutes, or until tender. Drain and mash the potatoes with the yoghourt, nutmeg and pepper. 4 Preheat grill on medium-high. Spoon the meat mixture into a 2L (8 cup) ovenproof dish. Spread or pipe the potato mixture on top. Place under the grill and cook for 8-10 minutes, or until the top is browned.

Serve with green vegetables. ➤