Name: Sweet potato shepherd’s pie
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 tbsp rapeseed oil; 2 onions finely chopped; 2 garlic cloves chopped; 2 carrots 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

Swap mashed potato for vibrant sweet potato and bulk out your lean lamb or beef mince with red lentils for a slimmer take on this comforting classic

Ingredients

1 tbsp rapeseed oil

2 onions finely chopped

2 garlic cloves chopped

2 carrots 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

Instructions

1 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.

2 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.