This is a guest recipe by Healthy Jon. Scroll to the bottom to find all the links and share the love about this recipe.
Ever since I was little I have always loved Shepherds pie and cottage pie for that matter, it is a really comforting meal. But I am forever trying to get my family to eat less red meat, don’t get me wrong, no one loves a steak more than I, but we should all exercise caution when it comes to the quantity of red meat we are consuming. So when my mother plates it up 4 days in a week I have words. But rather than tell her to cut the cow completely I have developed a new strategy.
I have started recreating some of her favourite meals simply using less meat and replacing half of the contents with something a little more healthy. Take this Healthy Shepherds Pie recipe for example, to the rest of the family it is just a Shepherds pie, but I have replaced half of the lamb with green lentils. Same great taste but a lot better for you in the long run. Give it a go on your family and let me know if they spot the difference.
Healthy Shepherds Pie with Sweet PotatoPrint This
- 800g of sweet potato or butternut squash
- 400g of lamb mince
- 300ml of beef stock
- 200g of green lentils
- 1 onion
- 1 carrot
- 4 cloves of garlic
- 2 tbsp. of tomato puree
- 1 tbsp. of coconut oil
Boil the kettle and cook your lentils on a medium to high heat for 20 minutes, covered. Do the same for your sweet potato or butternut squash. Finely chop the onion and garlic, then add to a frying pan with the coconut oil and cook until soft and golden in colour. Add the lamb mince and cook until all pinkness has gone. Add the beef stock and stir, then simmer for 5 mins. Strain your lentils and then add them to the mince. Chop the carrot and add also. Add the tomato puree and stir the mixture. Transfer to a pie dish. Strain your sweet potato and mash until smooth. Then cover the mince with it and pop in the oven on 200 degrees C for 30 minutes.