Prep: 25 minutes
Cook: 55 minutes
- 200g sweet potatoes, peeled and chopped
- 300g potatoes, chopped (washed thoroughly, no need to peel)
- Small pinch pepper and salt
- 50ml skimmed milk
- 1 large onion (120g), finely chopped
- 250g lean minced beef
- 1 leek (160g), chopped
- ¼ swede (80g), finely diced
- 1 carrot (80g), finely diced
- 1 tbsp plain flour
- 1 x 400g tin chopped tomatoes
- 1 low salt beef stock cube and 400ml water.
Healthy boost ingredients
- 1 x 400g tin green lentils, drained (240g).
If you don’t have a non-stick frying pan, lightly spray your pan with pure vegetable oil.
- Preheat oven to 180°C/Gas 4
- Add the potatoes and sweet potatoes to a pan, cover with boiling water, cooking for 15–20 minutes until soft. Drain, saving the water and reserving. Season, then mash, adding the milk and beating with a wooden spoon until smooth and creamy, then set aside
- Meanwhile, heat a non-stick frying pan, then add the onion and cook for 5 minutes stirring regularly until starting to brown, then add the beef and stir 4–5 minutes until browned, breaking up any clumps of mince with the back of a wooden spoon
- Now add the leek, carrot and swede, stir 1–2 minutes then add the flour and stir, coating everything well
- Gradually stir in the stock then mix in the tomatoes, stirring constantly and bring to the boil
- Turn the heat down, cover and simmer gently until the vegetables are soft then stir in the lentils and pepper
- Put into an ovenproof dish and top with the mash, creating little peaks with a fork so they become crispy. Bake for 30–35 minutes until golden brown.