1 portion contains approximately:
| 391 | kcal |
| 26 g | proteins |
| 15 g | fat |
| 38 g | carbohydrates |
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250g minced lamb (reduced-fat)
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1 medium carrot
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1 small green pepper
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1 small onion
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1 clove of garlic
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½ cup of chopped mushrooms
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½ tsp chilli powder
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½ tsp dried rosemary
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sea salt
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black pepper
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2 tbsp tomato paste
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150 ml vegetable stock
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Sweet potato topping:
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1 large sweet potato
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1 tbsp butter
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¼ tsp chilli powder
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sea salt
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pepper
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1
Preheat oven to 180oC.
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2
Chop the carrot, onion, pepper, mushrooms and garlic.
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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.
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4
Cook on medium heat until the vegetables are soft. Begin making the potato topping while the meat filling cooks.
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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.
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6
In the meantime, stir in tomato paste, vegetable stock, seasonings, salt and pepper to the meat filling.
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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.
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8
Bake for 10 minutes. Remove from oven and serve with seasonable vegetables.