LAMB, ROSEMARY and SWEET POTATO PIE

Chunks of tender lamb in a rich tomato and rosemary sauce, topped with mashed sweet potato and a sprinkling of cheese. A hearty, warming dish that uses a lean cut of lamb and reduced-fat Cheddar to help keep the calories low. A really satisfying dish that will keep you feeling full for longer, ideal as an alternative to a traditional Sunday roast!

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Step 1

Preheat the oven to 200°C (fan 180°C/ gas mark 6).

Step 2

Spray a medium saucepan with low- calorie cooking spray, place on medium heat and fry the onion for 5 minutes until softened.

Step 3

Add the garlic and fry for 1-2 minutes.

Step 4

Add the lamb and fry for 1-2 minutes on all sides to seal.

Step 5

Add the stock, tomato puree, drained chopped tomatoes, carrots, mushrooms and rosemary.

Step 6

Cover and simmer on a low heat for 45 minutes-1 hour, or until the lamb is tender.

Step 7

Season to taste.

Step 8

While the lamb is cooking, cook the sweet potatoes in boiling water for 20 minutes or until tender.

Step 9

Drain the sweet potatoes and mash with the egg yolk until smooth.

Step 10

Season to taste.

Step 11

When the lamb is tender, place in the bottom of a 18cm x 27cm (roughly 7in x 101/2in) ovenproof dish.

Step 12

Spread the mashed sweet potato over the lamb mixture and sprinkle with cheese.

Step 13

Place on a baking tray.

Step 14

Place in the hot oven and bake for 15- 20 minutes until lightly browned.