LENTIL SHEPHERDS PIE SWEET POTATO RECIPES

Steps:

•  Into a heated, large pan, add the oil or Frylight and add the lamb, and fry for approx 8-10 mins, until browned, stirring occasionally to break any lumps

  Remove the meat, drain off any fat, and set aside. Spray the pan with the other squirt of spray, reduce the heat, add the diced onion, carrot, celery, and garlic, and cook over a medium heat for 8 mins, until the onion is softened

  Add the herbs, tomato puree & Worcestershire sauce, and fry for a minute or so, before adding the lamb back in

  Pour over the stock, bring to a simmer, cover, and cook for 30 mins. After 15 mins, remove the lid, and add the drained lentils

  Heat the oven to 180c/ 160 fan, gas 4.

  Meanwhile, in a pan of boiling water, boil the potatoes, until cooked, approx 15 mins

  Once cooked, drain, add the skimmed milk, season with a pinch of salt and pepper, mash well

  Spoon the mince into an oven proof baking dish, remove the bay leaf, and rosemary, (if left whole).

  Spread the mash over the top, fluffing with a fork if desired. Bake for 20-25 mins, until golden brown and bubbling

  Allow to stand for 5 mins before serving. Garnish with parsley immediately before serving 

Steps:

• 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.
• 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.