Sweet potato shepherd’s pie

• rapeseed oil↗1 tbsp tbsp
• onions↗2

  finely chopped

• garlic cloves↗2

  chopped

• carrots↗2

  grated or finely diced

• fresh thyme leaf↗2 tbsp tbsp
• pack extra-lean minced lamb↗400g g

  or beef

• red lentil↗85g g
• swede↗350g g

  diced

• plain flour↗2 tbsp tbsp
• reduced-salt beef stock↗750ml ml
• red wine↗200ml ml
• potato↗350g g

  diced

• sweet potato↗650g g

  diced

• 0% plain probiotic yogurt↗150g g
• generous grating of nutmeg
• green vegetables

  to serve

Step-by-step instructions

1. 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. 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.