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
- Yogurt: 150g 0% plain probiotic yogurt
- Red Wine: 200ml red wine
- Garlic Clove: 2 garlic cloves, chopped
- Onion: 2 onions, finely chopped
- Carrot: 2 carrots, grated or finely diced
- Red Lentil: 85g red lentil
- Vegetable: green vegetables, to serve
- Sweet Potato: 650g sweet potato, diced
- Rapeseed Oil: 1 tbsp rapeseed oil
- Nutmeg: generous grating of nutmeg
- Potato: 350g potato, diced
- Plain Flour: 2 tbsp plain flour
- Lamb: 400g pack extra-lean minced lamb or beef
- Thyme Leaf: 2 tbsp fresh thyme leaf
- Beef Stock: 750ml reduced-salt beef stock
- Swede: 350g swede, diced
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.
