Lamb Shepherd's Pie with a Sweet Potato Top for Four
Makes 4 servings

INGREDIENTS
500 g Lamb mince, lean (Weighed raw.)
700 g Sweet potato (Peeled weight. Three or four medium. Raw, peeled weight.)
200 g Onion
200 g Carrot
150 g Frozen peas
300 g Beef stock (Made up from a cube or a pot.)
2 tbsp (30 g) Tomato purée
2 tsp, about 10 g Worcestershire sauce
1 tbsp, about 11 g Olive oil
A few sprigs Fresh thyme
To taste Salt

METHOD
1. Boil the sweet potato in chunks for fifteen minutes until soft. Drain well, mash with salt and pepper and no butter.
2. Fry the mince in a dry pan until browned, then tip it into a sieve to drain the fat. Soften the chopped onion and carrot in the oil in the same pan for ten minutes.
3. Return the mince with the tomato purée, Worcestershire sauce, thyme and stock. Simmer for fifteen minutes until thick, then stir in the peas.
4. Spread the filling in a dish, top with the mash and rough up the surface with a fork. Bake at 200°C for thirty minutes until the top browns at the edges.

Contains gluten cereals, fish and celery.
Nearly every stock cube and pot lists celery.
The original is made with anchovies and barley malt vinegar. Vegan versions carry neither.

RECIPE NOTES
Makes four. Draining the fat off the mince after browning is worth about 50 kcal a serving with lamb, which renders a lot even when sold as lean.
Sweet potato mash is about the same calories as potato mash by weight, but needs no butter to be smooth, which is where the saving is.

Full recipe: https://www.getfuel8.com/recipes/shepherds-pie-sweet-potato-top-for-four
