Lamb and lentil shepherd's pie with sweet potato mash
Rich lamb and lentil filling under a golden sweet potato mash, a lighter spin on a family favourite.
- Time1 hr 15
- LevelEasy
- Costabout £1.58 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Boil the sweet potatoes for 15 minutes until soft. Drain, then mash with the spread and pepper.
15 min - 2
Heat the oil in a large pan. Brown the lamb for 8 minutes. Add the onion and carrots and cook for 6 minutes.
14 min - 3
Stir in the garlic, purée, lentils, water and rosemary. Simmer for 20 minutes until the lentils are soft and the sauce is thick.
20 min - 4
Heat the oven to 200°C (180°C fan). Tip the filling into a baking dish and top with the mash. Rough it up with a fork.
- 5
Bake for 20 minutes until the top is golden.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.