Sweet Potato Shepherd's Pie Recipe

Ingredients

1tbsp rapeseed oil.

2 onion, finely chopped.

2 garlic clove, chopped.

2 carrot, grated or finely diced.

2 tbsp fresh thyme leaf.

400g pack extra-lean minced lamb or beef.

85g red lentil.

350g swede, diced.

2 tbsp plain flour.

750ml reduced-salt beef stock.

200ml red wine.

350g potato, diced.

650g sweet potato, diced.

150g 0% plain probiotic yogurt.

generous grating of nutmeg.

green vegetables, to serve.

Method

1. Heat the oil in a large pan, then fry the onions for 6 mins until starting to turn golden.

2.Add the garlic, carrots and thyme, and cook for 4 mins more.

3.Stir in the mince, breaking it up with the spoon. When it has turned brown, add the lentils and swede with the flour.

4. Cook for 1-2 mins, then gradually add the stock and red wine.

5.Cover and simmer for 35-40 mins

6.Meanwhile, boil all the potatoes for 15-20 mins until tender, then drain and mash with the yogurt, nutmeg and black pepper.

7.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.)

8.Serve with green veg, such as peas and broccoli.

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