Healthy shepherd’s pie

Serves 4 Prep 25 mins Cook 1 hr 25 mins unbaked

1 tbsp rapeseed oil

1 onion, chopped

3-4 thyme sprigs

2 carrots, diced

250g lean lamb mince

1 tbsp plain flour

350ml beef or vegetable stock

227g can chopped tomatoes

1 tbsp tomato purée

400g can green lentils with no added

salt, drained

1 tsp Worcestershire sauce

FOR THE TOPPING

650g King Edward or Maris Piper

potatoes, roughly chopped

250g sweet potatoes, roughly

chopped

2 tbsp half-fat crème fraîche or

a knob of butter

1 tbsp milk

1 Heat the oil in a large saucepan.

Tip in the onion and thyme and fry for 2-3 mins. Add the carrots and fry for 5-8 mins, stirring occasionally until the vegetables start to brown. Stir in the mince, breaking it up with a wooden spoon and fry for 1-2 mins until no longer pink. Stir in the flour, scraping the bottom of the pan, then cook for another 1-2 mins. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato purée, lentils and Worcestershire sauce and season generously with pepper. Reduce the heat and simmer, covered, for 45 mins, stirring occasionally.

2 Meanwhile, make the topping. Add the potatoes to a large pan of boiling water. Bring back to the boil, then simmer for 12-15 mins or until tender. Drain well, then tip back into the pan. Mash with a masher or, briefly, with an electric whisk until smooth. Beat in the crème fraîche and milk with a wooden spoon. Heat the oven to 200C/180C fan/gas 6.

3 Spoon the meat into a 1.5-litre pie dish and remove the thyme sprigs. Top with the mash and smooth over. Use a fork to create a ridged pattern. Put on a baking sheet and bake for 20-25 mins until the filling starts to bubble around the edges. Grill for 5 mins until golden if you like. PER SERVING 444 kcals, fat 12g, saturates 5g,

carbs 57g, sugars 14g, fibre 10g, protein 22g, salt 0.5g