This Spiced Lamb Cottage Pie is food for the soul. Delve into the sweet potato topping and you’ll be greeted by a fragrant mixture of lamb mince and lentils
- 1 kg sweet potatoes, peeled, chopped
- ¼ cup Greek yoghurt
- 1 tbsp olive oil
- 500 g lamb mince
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 tsps ground cumin
- 2 tsps ground coriander
- 1 tsp ground cinnamon
- 1 tsp chilli powder
- 400 g can diced tomatoes
- ¼ beef stock
- 400 g can lentils, rinsed, drained
- ½ cup parsley, chopped
- Salad leaves, to serve
Preheat oven to hot, 200 C.
In a saucepan, boil sweet potatoes 10 to 12 mins, until tender. Drain and return to saucepan. Mash with yoghurt. Season. Set aside.
Meanwhile, heat oil in a frying pan on high. Brown mince 6 to 8 mins. Add onion, garlic and spices. Cook 1 to 2 mins, until fragrant.
Stir in tomatoes and stock. Bring to boil. Simmer 4 to 5 mins, until liquid reduces by half. Stir lentils and parsley through. Season to taste.
Spoon mince mixture into a 6-cup ovenproof dish. Spoon mash over top, roughing up surface with a fork.
Bake 15 to 20 mins, until slightly golden. Top with extra parsley and serve with salad leaves.
Photo: Bauers/John Paul Urizar