Sweet potato shepherd’s pie

3 of 5-day cottage pie fibre healthy eating plan mash mashed potatoes vitamin c

N/A

Source

Ingredients

1 tbsp rapeseed oil

2 onions , finely chopped

2 garlic cloves , chopped

2 carrots , grated or finely diced

2 tbsp fresh thyme leaf

400g pack extra-lean minced lamb or beef

85g red lentil

350g swede , diced

2 tbsp plain flour

750ml reduced-salt beef stock

200ml red wine

350g potato , diced

650g sweet potato , diced

150g 0% plain probiotic yogurt

generous grating of nutmeg

green vegetables , to serve

Method

Heat the oil in a large pan, then fry the onions for 6 mins until starting to turn golden. Add the garlic, carrots and thyme, and cook for 4 mins more. Stir in the mince, breaking it up with the spoon. When it has turned brown, add the lentils and swede with the flour. Cook for 1-2 mins, then gradually add the stock and red wine. Cover and simmer for 35-40 mins.

Meanwhile, boil all the potatoes for 15-20 mins until tender, then drain and mash with the yogurt, nutmeg and black pepper. Spoon the meat mixture into a 2-litre ovenproof dish, spread or pipe the potato mixture on top, then grill until the topping starts to brown. (If making ahead, reheat in the oven at 180C/160C fan/gas 4 for 45 mins.) Serve with green veg, such as peas and broccoli.