Lamb and mint is a match made in hearty heaven. And a sweet potato top is the icing on the pie…
- 1 kg orange sweet potato, peeled, chopped
- 2 Tbsp skim milk
- 1 tsp olive oil
- 1 brown onion, finely chopped
- 2 carrots, coarsely grated
- 130 g shredded cabbage
- 2 Tbsp reduced salt, low fat, gravy granules powder
- 400 g canned no-salt-added chopped tomatoes
- 1 Tbsp Worcestershire sauce
- 200 g broccoli, cut into small pieces
- 150 g frozen peas
- 60 g fresh baby spinach leaves
- 500 g lamb leg steaks, trimmed of fat, finely chopped
- ⅓ cup mint, finely shredded
- 40 g reduced-fat feta, crumbled
- 40 g grated reduced-fat cheddar
- Cook sweet potato in a large saucepan of boiling water for 10-12 minutes or until very tender. Drain well and return to pan. Add milk and mash until almost smooth. Cover and set aside.
- Meanwhile, preheat oven to 180°C (fan-forced). Heat oil in a large non-stick frying pan over medium. Add onion, carrots and cabbage. Cook, stirring occasionally, for 5-6 minutes or until onion softens. Add gravy and stir for 1 minute. Stir in tomatoes, water, tomato sauce and Worcestershire sauce. Bring to a simmer. Remove pan from heat and stir in broccoli, peas and spinach until spinach just wilts. Stir in lamb and mint.
- Divide mixture between 4 x 500ml (2-cup) ovenproof dishes. Cover with sweet potato and rough up the top. Sprinkle over combined feta and cheddar. Place dishes on 2 baking trays. Bake for 20-25 minutes or until cheese is melted and golden brown. Serve.
NUTRITION INFO PER SERVE 2110kJ, protein 45g, total fat 11.8g (sat. fat 4.6g), carbs 46g, fibre 17g, sodium 523mg • Carb exchanges 3 • GI estimate low
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||10.8 g|
|Total carbohydrates||43.7 g|
|- Sugars||14.9 g|
|Dietary fibre||11.0 g|