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.