Sweet potato savoury pie
Prep:
20 mins
Cook:
80 mins
Make something different with these vibrant sweet potatoes and hearty lentils.
1 tbsp rapeseed oil
2 onions, finely chopped
2 garlic cloves, chopped
2 carrots, grated or finely diced
2 tbsp fresh thyme leaves
400g pack extra-lean minced lamb or beef
85g red lentils
350g swedes, diced
2 tbsp plain flour
750ml reduced-salt beef stock
200ml red wine
350g potatoes, diced
650g sweet potatoes, diced
150g low-fat plain yogurt
Generous grating of nutmeg
Fresh coriander or flat leaf parsley to serve (optional)
Green vegetables, to serve (optional)
In a large pan, heat the oil then fry the onions for 6 minutes until they start to go golden.
Add the garlic, carrots and thyme, and cook for 5 minutes.
Stir in the mince, breaking it up with the spoon and brown it off.
Add the lentils and swede with the flour.
Cook for 1-2 minutes, then gradually add the stock and red wine.
Cover and simmer for 35-40 minutes.
Meanwhile, boil all the potatoes until tender, about 15 minutes.
Drain and mash with the yoghurt, nutmeg and black pepper.
Spoon the meat mixture into an ovenproof dish, spread the potato mixture on top.
Grill until the top starts to brown.
Scatter over the fresh herbs if using.
Serves
6
Preparation Time
20 minutes
Cooking Time
80 minutes
Main ingredients
Dairy, Flour, Beef, Vegetables, Lentils, Oil
Recipe Type
Dinner, Family Dinners, Healthy
Level of Difficulty
Easy
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