A heartwarming dinner with a bit of a twist. This Shepard's pie has lentils in it to bulk it up and a super tasty sweet potato topping. Tasty and good for you.
1 Tin Brown Lentils, rinsed and drained
250g Lean Lamb Mince
1 Brown Onion, chopped
1 Carrot, grated
2 Cloves Garlic, Crushed
200ml Beef Stock
1 Tablespoon Worcestershire Sauce
1 teaspoon Vegemite
1 Large Sweet Potato, peeled and chopped roughly
2 Tablespoons Greek Yoghurt
2 Tablespoons Chives, chopped
Preheat oven to 200'c. In a frying pan fry the mince until browned. Add the onions, carrots and garlic to the mince and stir for 5mins. Add the stock, worcestershire sauce, vegemite and lentils. Season well.
Reduce the heat and simmer for 10mins.
Whilst the sauce is simmering, steam the potatoes (I do this in my pressure cooker for 10mins). When potato is cooked, mash it together with the yoghurt. Add the chives and mix well.
Pour the mince mixture into an ovenproof dish, top with sweet potato mash and bake for 25 mins or until the top is golden.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.