Lamb and Sweet Potato Mash Pie

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Lamb and Sweet Potato Mash Pie
1 hr 20 min.


for 4 servings
2 tablespoons
large onion (chopped)
large, green pepper (chopped)
16 ounces
ground lamb
2 cups
½ cup
canned Sweet corn (drained)
0.333 cup
1 cup
low-sodium lamb stock
7 cups
Sweet potato (peeled and diced)
1 tablespoon
extra virgin olive oil
2 tablespoons
flat-leaf parsley (chopped)
freshly ground Black pepper
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Preparation steps

Step 1/7
Heat the oil in a large casserole dish set over a medium heat until hot. Add the onion, pepper, and a pinch of salt, sweating for 5 minutes until softened.
Step 2/7
Add the mince, brown well all over, and then cover with the tomatoes, sweetcorn, olives, and stock. Stir well and bring the liquid to a simmer.
Step 3/7
Cover with a lid, reduce the heat slightly, and cook for 25 - 30 minutes until slightly thickened.
Step 4/7
In the meantime, cook the sweet potato in a large saucepan of salted, boiling water for 18 - 22 minutes until very tender to the point of a knife.
Step 5/7
Drain well and leave to steam off for a few minutes in the saucepan they were cooked in. Mash with the olive oil and seasoning.
Step 6/7
Preheat the oven to 180°C (160° fan) | 350F | gas 4. Season the lamb mince to taste and then spoon into the base of a small baking dish.
Step 7/7
Top with the sweet potato mash and bake in the oven for 30 minutes. Remove from the oven and leave the pie to stand briefly before serving with a garnish of parsley.

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