Sweet Potato pie with mince and lentils

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Category: Lunch Dinner


1 tablespoon rapeseed oil
250g round steak mince
2 carrots, grated or chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pepper, finely chopped
3 sticks celery, finely chopped
140g frozen peas
200g red lentils- rinsed
500ml passata or tinned tomatoes
1 tbsp tomato puree or ketchup
1 tablespoon worcestershire sauce
400ml beef stock (or use 1 beef stock cube)
650g sweet potatoes- diced
350g potatoes- diced
50g margarine or butter (use low fat spread for analysis)
75ml milk
Salt and pepper
100g grated cheese (optional)

Sweet Potato pie with mince and lentils Directions

  1. 1. Heat oven to 200C/180C/Gas 4. Heat oil in a large frying pan and add the minced beef. Cook
    for 5 minutes until browned all over, then add the carrot, onion, garlic, pepper and celery
    and cook for 2 more minutes.
    2. Stir in the passata/tinned tomatoes, tomato puree or ketchup, worcestershire sauce, salt
    and pepper, red lentils and beef stock. Simmer for 20 minutes and stir in the peas.
    3. In a saucepan of boiling water, add the diced potatoes and sweet potatoes. Simmer for 20-
    25 minutes until the potatoes are cooked.  Drain and mash potatoes with margarine/butter,
    milk and season with salt and pepper.
    4. Spoon the mince into a large roasting dish. Cover with mashed potato and score with a fork.
    If using cheese, sprinkle on top. Bake in the oven for 25-30 minutes until browned on top.
    5. Eat on its own or serve with a green salad.

Recipe notes

Serves 4

Nutrition facts

Per Serving

Kcal: 88 kcal
Kjoule: 366 Kjoule
Fibers (g): 1.5g
Sodium (mg): 0.2mg
Carbs: 9.6g
Sugar (g): 3.2g
Fat: 2.8g
Saturated fat (g): 0.9g
Proteins: 5.3g

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