1 portion contains approximately:
391 | kcal |
26 g | proteins |
15 g | fat |
38 g | carbohydrates |
-
250g minced lamb (reduced-fat)
-
1 medium carrot
-
1 small green pepper
-
1 small onion
-
1 clove of garlic
-
½ cup of chopped mushrooms
-
½ tsp chilli powder
-
½ tsp dried rosemary
-
sea salt
-
black pepper
-
2 tbsp tomato paste
-
150 ml vegetable stock
-
Sweet potato topping:
-
1 large sweet potato
-
1 tbsp butter
-
¼ tsp chilli powder
-
sea salt
-
pepper
-
1
Preheat oven to 180oC.
-
2
Chop the carrot, onion, pepper, mushrooms and garlic.
-
3
Add the minced lamb to a frying pan or skillet (no need to add oil). When the lamb starts to brown add the vegetables.
-
4
Cook on medium heat until the vegetables are soft. Begin making the potato topping while the meat filling cooks.
-
5
Chop the sweet potato into cubes, then steam or boil. Once the potatoes are soft add the butter and seasonings and mash until smooth.
-
6
In the meantime, stir in tomato paste, vegetable stock, seasonings, salt and pepper to the meat filling.
-
7
Final step: transfer the meat filling to a casserole dish and top the meat filling with the sweet potato mash. Dash with sea salt and chilli powder.
-
8
Bake for 10 minutes. Remove from oven and serve with seasonable vegetables.