Spiced Lamb Cottage Pie

By The Weekly  , , ,

June 2, 2016

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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

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 4 to 6 Servings


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


1Preheat oven to hot, 200 C.

2In a saucepan, boil sweet potatoes 10 to 12 mins, until tender. Drain and return to saucepan. Mash with yoghurt. Season. Set aside.

3Meanwhile, 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.

4Stir 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.

5Spoon mince mixture into a 6-cup ovenproof dish. Spoon mash over top, roughing up surface with a fork.

6Bake 15 to 20 mins, until slightly golden. Top with extra parsley and serve with salad leaves.

Photo: Bauers/John Paul Urizar

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