Shepherd's Pie with Lentils and a Sweet Potato Top

• 1 tbspolive oil
• 500glamb mince
• 1onion, finely chopped
• 2carrots, finely diced
• 2celery sticks, finely diced
• 3garlic cloves, crushed
• 2 tbsptomato puree
• 2 tspdried thyme
• 1 x 400gtin green lentils (about 240g drained)
• 400mlbeef or lamb stock
• 2 tbspWorcestershire sauce
• 150gfrozen peas
• fine salt
• black pepper
• 1.2kgsweet potatoes, peeled and cut into chunks
• 25gbutter
• 1 tbspextra virgin olive oil
• 1/4 tspgrated nutmeg
• 300gfrozen peas, for the side

Method

1. 1Put the sweet potatoes in cold salted water, bring to the boil and cook for 15 to 18 minutes until tender. Drain very well and let them steam for 2 minutes; sweet potato holds water and wet mash slides off the pie. Mash with the butter, extra virgin olive oil, nutmeg and a good pinch of salt.
2. 2Heat the olive oil in a wide pan over a high heat. Brown the lamb for 6 to 8 minutes, breaking it up, until no pink remains. Pour off the excess fat. Add the onion, carrots and celery and cook for 8 minutes until soft, then the garlic, tomato puree and thyme for 2 minutes.
3. 3Add the lentils, stock and Worcestershire sauce with half a teaspoon of salt and plenty of pepper. Simmer for 15 minutes until the sauce has thickened and clings to the mince. Stir in the 150g of peas. Taste; it should be savoury and slightly sweet from the carrot.
4. 4Heat the oven to 200C fan. Spoon the filling into a baking dish about 30cm by 20cm, top with the sweet potato mash, spread to the edges and rough up the surface with a fork.
5. 5Bake for 25 to 30 minutes until the top is browned at the ridges and the filling is bubbling at the sides. Rest for 5 minutes. Cook the 300g of peas for 3 minutes and serve alongside.

Per serving

kcal

589

protein

28.1g

fibre

14.9g

carbs

67.4g

fat

23.3g