Swap mashed potato for vibrant sweet potato and bulk out your lean lamb or beef mince with red lentils for a slimmer take on this comforting classic
Prep:25 mins
Serves 6
1 tbsp rapeseed oil2 onions, finely chopped2 garlic cloves, chopped2 carrots, grated or finely diced2 tbsp fresh thyme leaf400g pack extra-lean minced lamb or beef85g red lentil350g swede, diced2 tbsp plain flour750ml reduced-salt beef stock200ml red wine350g potato, diced650g sweet potato, diced150g 0% plain probiotic yogurtgenerous grating of nutmeggreen vegetables, to serve
STEP 1Heat 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.STEP 2Meanwhile, 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.
