LAMB, MINT SWEET POTATO PIE

PREP 15 MINS COOK 40 MINS

SERVES 4 AS A MAIN

1kg orange sweet potato, 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 (1¼ cups) water

60ml (¼ 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

/ cup mint leaves, finely shredded 40g reduced-fat feta, crumbled 40g (/ cup) reduced-fat grated

cheddar

1 Cook the sweet potato in a large saucepan of boiling water for 10-12 minutes or until very tender. Drain well and return to pan. Add the milk and mash until almost smooth. Cover and set aside.

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

3 Divide the 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 the dishes on 2 baking trays. Bake for 20-25 minutes or until the cheese is melted and golden brown. Serve.

Nutrition info

PER SERVE 2130kJ, protein 44g, total fat 12g (sat. fat 5g), carbs 49g, fibre 15g, sodium 529mg • Carb exchanges 3½ • GI estimate low