Sweet potato shepherd’s pie

Method

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.

A perfect use of the Norfolk seasonal produce provided in your Norfolk Veg Box.

Ingredients 

1 tbsp rapeseed oil
2 onion, finely chopped
2 garlic clove, chopped
2 carrot, grated or finely diced
2 tbsp fresh thyme leaf
400g pack extra-lean minced lambor beef
85g red lentil
350g swede, diced
2 tbsp plain flour
750ml reduced-salt beef stock
200ml red wine
350g potato, diced
650g sweet potato, diced
150g 0% plain probiotic yogurt
generous grating of nutmeg
green vegetables, to serve

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