Lamb, Rosemary and Sweet Potato Pie


Use normal potatoes for the topping if you like, but sweet potatoes give this pie a distinctive taste

Due to the cost and length of cooking time, I’m quite selective over which lamb dishes I make but Lamb, Rosemary and Sweet Potato Pie from Pinch of Nom’s latest book was a no-brainer. This really is a beautifully tasting pie which contains a great balance of protein, vegetables and carbs, all for just 340 calories per serving (based on serving 6 people).

If pies / casserole-based dishes are your thing, check out lean lamb hotpot, mince and vegetable pie with tumbled spuds, cottage pie or tortilla chilli pie.

Recipe: Lamb, Rosemary and Sweet Potato Pie

Calories: 340 per serving

Serves: 6

Book: Pinch of Nom – Quick and Easy

Prep time: Approx 25 mins

Cooking time: Approx 1 hour and 30 minutes

Ingredients:

  • Low-calorie cooking spray
  • 1 onion (peeled and chopped)
  • 450g leg of lamb (diced, any visible fat removed)
  • 300ml beef stock (1 beef stock pot dissolved in 300ml boiling water)
  • 1 tbsp tomato puree
  • 1 x 400g tin chopped tomatoes (dtained)
  • 2 medium carrots (peeled and sliced)
  • 150g button mushrooms (sliced)
  • 2 sprigs of fresh rosemary
  • 900g sweet potatoes (peeled an cut into chunks)
  • 1 egg yolk
  • Sea salt
  • Ground black pepper
  • 20g reduced-fat Cheddar

To accompany:

  • 80g steamed vegetables (38 calories per serving)

Cost per portion: Approx £1.23 (without steamed vegetables)

Method:

Preheat the oven to 200 degrees C, fan 180 degrees C, gas mark 6.

Spray a medium saucepan with low-calorie cooking spray, place on a medium heat and fry the onion for 5 minutes until softened. Add the garlic and fry for 1-2 minutes. Add the lamb and fry for 1-2 minutes on all sides to seal. Add the stock, tomato puree, drained chopped tomatoes, carrots, mushrooms and rosemary. Cover and simmer on a low heat for 45 minutes-1 hour, or until the lamb is tender. Season to taste

While the lamb is cooking, cook the sweet potatoes in boiling water for 20 minutes or until tender. Drain the sweet potatoes and mash with egg yolk until smooth. Season to taste.

When the lamb is tender, place in the bottom of a 18cm x 27cm (roughly 7 in x 10 ½ in) ovenproof dish. Spread the mashed sweet potato over the lamb mixture and sprinkle with cheese. Place on a baking tray.

Place in the hot oven and bake for 15-20 minutes until lightly browned.

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