This is one of the family favourites. Even though I’m not one to eat much lamb for personal reasons, the children really like it and getting William to eat meat can be a struggle. Served with a salad or extra veg, this is an easy and tasty family meal.
Minted Lamb and Sweet Potato PiePrint Recipe
- 550–600g sweet potatoes (3–5 potatoes, depending on size)
- 1 large onion
- 1 green pepper
- olive oil, for greasing and frying
- 500g minced lamb
- handful of frozen peas
- 2 heaped tablespoon mint sauce (I use Colman’s garden mint concentrate)
- 60g Cheddar cheese, grated
Preheat the oven to 200°C/180°C fan/Gas 4.
Peel the sweet potatoes and cut them all about 1cm thick, Put them in a saucepan, cover with cold water and bring to the boil. Once boiling, cook for 10 minutes until tender, then drain.
In the meantime, chop the onion and pepper very finely (I use a food processor). Heat a frying pan with a small amount of olive oil and sauté the onion and pepper for a few minutes until softened. Add the lamb mince and mix well, and continue to cook for a few more minutes until the mince is browned all over.
Put the lamb mixture into a 26x36cm (or similar) oven dish and stir through the peas and mint sauce.
Place the slices of sweet potato over the meat, overlapping a little. Sprinkle the sweet potato with the grated cheese and bake for 20 minutes and until the cheese is bubbling and golden.
Tip: To make more, double the ingredients, freeze what you don’t use, defrost before reheating. * Keeps for up to 4 days in the fridge * Freezable for up to 4 months