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Shepherd's Pie with Sweet Potato


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Shepherd's Pie with Sweet Potato

Check out this Healthy Jon recipe from The Food Medic - it's a variation of the traditional Shepherd's Pie, but with Sweet Potato and green lentils.

So easy to make and so, so good!

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Serves 6

800g of sweet potato or butternut squash
400g of lamb mince
300ml of beef stock
200g of green lentils
1 onion
1 carrot
4 cloves of garlic
2 tbsp. of tomato puree
1 tbsp. of coconut oil

Boil the kettle and cook your lentils on a medium to high heat for 20 minutes, covered. Do the same for your sweet potato or butternut squash. Finely chop the onion and garlic, then add to a frying pan with the coconut oil and cook until soft and golden in colour. Add the lamb mince and cook until all pinkness has gone.

Add the beef stock and stir, then simmer for 5 mins. Strain your lentils and then add them to the mince. Chop the carrot and add also.

Add the tomato puree and stir the mixture. Transfer to a pie dish. Strain your sweet potato and mash until smooth. Then cover the mince with it and pop in the oven on 200 degrees C for 30 minutes.

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