Sweet Potato Shepherds Pie
Easy Sweet Potato Shepherds Pie with lots of flavour. It'r rich, warm and comforting and perfect for a cool winters night. Not you're usual pot of pie!
Servings 3 Pot Pies
Calories 520kcal
Ingredients
- 300 grams / 10 oz. Beef mince
- ½ medium Red onion (diced)
- 2 cloves garlic , crushed
- ½ cup Corriander (finely chopped)
- ¾ cup Passata tomato sauce
- ¼ cup hot water
- 1 beef stock cube
- 2 tablespoons Moroccan seasoning
- ½ medium Zucchini (grated)
- 200 grams / 7 oz. Cooked Brown lentils, I use canned
- 2 tablespoons Dried cranberries (finely diced)
- ½ teaspoon Mexican chilli powder
- 2 tablespoons Dried Chives
- 250 grams / 9 oz. Orange sweet potato
- 50 grams / 2 oz. Danish fetta
- 1 tablespoon butter
- 1 tablespoon Cornflake crumbs
Instructions
- Preheat oven to 180 degrees C/350 degrees F
- Boil a pot of water and add the sweet potatoes. Cook for approximately 10 mins, or until tender.
- Heat a non stick saucepan to medium heat and add onion and garlic. Stir until soft. Add Moroccan seasoning and half of the coriander. Stir for one minute.
- Add the mince in, stirring to break up any lumps. Cook until browned. Add passata, water and stock cube and bring to the boil, stirring occasionally. Mixture will thicken slightly and liquid will reduce.
- Stir through the lentils and zucchini, cranberries chilli powder and remaining coriander.
- When potatoes are tender, drain off the water and mash gently with a fork. Add in the butter, fetta and chives (reserving a few chives to sprinkle over the top before putting in the oven.
- Spoon beef mixture into three overproof bowls and place onto an oven tray. Spoon in potato mixture and sprinkle with remaining chives and cornflake crumbs
- Bake for 15 minutes.
Notes
This recipe also works well with chicken mince.
Nutrition
Calories: 520kcal | Carbohydrates: 50g | Protein: 44g | Fat: 19g | Saturated Fat: 5g | Fiber: 9g | Sugar: 15g