Sweet potato savoury pie

Prep: 20 mins
Cook: 80 mins
Sweet potato savoury pie
Make something different with these vibrant sweet potatoes and hearty lentils.

1 tbsp rapeseed oil

2 onions, finely chopped

2 garlic cloves, chopped

2 carrots, grated or finely diced

2 tbsp fresh thyme leaves

400g pack extra-lean minced lamb or beef

85g red lentils

350g swedes, diced

2 tbsp plain flour

750ml reduced-salt beef stock

200ml red wine

350g potatoes, diced

650g sweet potatoes, diced

150g low-fat plain yogurt

Generous grating of nutmeg

Fresh coriander or flat leaf parsley to serve (optional)

Green vegetables, to serve (optional)

In a large pan, heat the oil then fry the onions for 6 minutes until they start to go golden.

Add the garlic, carrots and thyme, and cook for 5 minutes.

Stir in the mince, breaking it up with the spoon and brown it off.

Add the lentils and swede with the flour.

Cook for 1-2 minutes, then gradually add the stock and red wine.

Cover and simmer for 35-40 minutes.

Meanwhile, boil all the potatoes until tender, about 15 minutes.

Drain and mash with the yoghurt, nutmeg and black pepper.

Spoon the meat mixture into an ovenproof dish, spread the potato mixture on top.

Grill until the top starts to brown. 

Scatter over the fresh herbs if using.


Preparation Time
20 minutes

Cooking Time
80 minutes

Main ingredients
Dairy, Flour, Beef, Vegetables, Lentils, Oil

Recipe Type
Dinner, Family Dinners, Healthy

Level of Difficulty

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