Gut-friendly recipe for 6 people, takes only 20 mins; recipe has rapeseed oil, onion, garlic clove, carrot, thyme leaf, lamb, red lentil, swede, plain flour, beef stock, red wine, potato, sweet potato, yogurt, nutmeg and vegetable.
Sweet potato shepherd's pie
Course: Gut-friendly
Servings
6
servings
Prep time
25 mins
Ingredients
- Rapeseed Oil: 1 tbsp rapeseed oil
- Onion: 2 onions, finely chopped
- Garlic Clove: 2 garlic cloves, chopped
- Carrot: 2 carrots, grated or finely diced
- Thyme Leaf: 2 tbsp fresh thyme leaf
- Lamb: 400g pack extra-lean minced lamb or beef
- Red Lentil: 85g red lentil
- Swede: 350g swede, diced
- Plain Flour: 2 tbsp plain flour
- Beef Stock: 750ml reduced-salt beef stock
- Red Wine: 200ml red wine
- Potato: 350g potato, diced
- Sweet Potato: 650g sweet potato, diced
- Yogurt: 150g 0% plain probiotic yogurt
- Nutmeg: generous grating of nutmeg
- Vegetable: green vegetables, to serve
Directions
- 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.
