• 500g lean lamb mince
  • 1 large onion
  • 2 garlic cloves
  • 2 carrots
  • 80g red lentils
  • tin of chopped tomatoes
  • 2 table spoons beef/lamb gravy granules
  • 1/2 pint of peas
  • salt, pepper and rosemary
  • 1 tbsp rapeseed oil
  • 1 swede
  • 1 large sweet potato
  • Knob of butter
  • Cheese for topping (optional


  • STEP 1
    Preheat the oven to 180 degrees. Peel and cut the sweet potato and swede into chunks and boil.
  • STEP 2
    Chop the onion and garlic and fry in the rapeseed oil until soft. Cut the carrot into cubes and add to the pan along with the lamb mince. Stir until brown and add the tomatoes, lentils, seasoning and peas. Reduce to low heat and simmer for 10 minutes
  • STEP 3
    Pour the lamb mixture into an ovenproof dish. Mash the swede and sweet potato with some butter before placing on top of the lamb. Top with cheese if desired.
  • STEP 4
    Bake in the oven for 35 minutes and serve.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating