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
Method
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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.
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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.