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Kate & Kay’s Lamb, Rosemary and Sweet Potato Pie

Kate Allinson & Kay Featherstone

Sweet Potato icon
Sweet potatoes

Serves: 6

Prep time: 20 mins

Cook time: 1 hr 30 mins


Low-calorie cooking spray

1 onion, peeled and chopped

1 garlic clove, peeled and crushed

450g leg of lamb, diced, any visible fat removed

300ml beef stock (1 beef stock pot dissolved in 300ml boiling water)

1 tbsp tomato puree

1 x 400g tin chopped tomatoes, drained

2 medium carrots, peeled and sliced

150g button mushrooms, sliced

2 sprigs of fresh rosemary

900g sweet potatoes, peeled and cut into chunks

1 egg yolk

Sea salt and freshly ground black pepper

20g reduced-fat Cheddar, grated

To accompany (optional):

80g steamed vegetables

Veg Portions / Serving: 2


Recipes are from Pinch of Nom Quick & Easy by Kate Allinson and Kay Featherstone which is available to buy now

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!


Preheat the oven to 200°C (fan l80°C/gas mark 6).

Spray a medium saucepan with low-calorie cooking spray, place on a medium heat and fry the onion for 5 minutes until softened. Add the garlic and fry for 1-2 minutes. Add the lamb and fry for 1-2 minutes on all sides to seal. Add the stock, tomato puree, drained chopped tomatoes, carrots, mushrooms and rosemary. Cover and simmer on a low heat for 45 minutes-1 hour, or until the lamb is tender. Season to taste.

While the lamb is cooking, cook the sweet potatoes in boiling water for 20 minutes or until tender. Drain the sweet potatoes and mash with the egg yolk until smooth. Season to taste.

When the lamb is tender, place in the bottom of an 18cm x 27cm (roughly 7in x 10½in) ovenproof dish. Spread the mashed sweet potato over the lamb mixture and sprinkle with cheese. Place on a baking tray.

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

Engaging Kids

Engaging Kids

Kids who engage regularly with veg through veg-themed activities, such as arts and crafts, sensory experiences, growing and cooking are shown to be more likely to eat the veg they engage with. Encouraging kids to engage and play with veg is the handy first step to them developing a good relationship with veg and life-long healthy eating.

Kids in the kitchen

Kids in the kitchen

Older kids may be able to help you add ingredients to the pan and stir it – just make sure to teach them kitchen safety around the hob! Put younger ones in charge of the mash: help them peel the sweet potatoes if they are able, and add them to the pan, then have them mash them when they are cooked. They can then spoon the mash over the filling and sprinkle on the cheese.



While getting kids to interact with veggies for real and using their senses to explore them is best, encouraging hands off activities like arts & crafts, puzzles & games or at-home science experiments can be a great start, particularly for those who are fussier eaters or struggle with anything too sensory. Use these veg-themed activities as a stepping stone to interacting with the veg themselves. We have loads of crafty downloads here, puzzles here, and quirky science with veg here.



Once you feel your child is ready to engage a little more, you can show them how to explore the veg you have on hand with their senses, coming up with playful silly descriptions of how a veg smells, feels, looks, sounds and perhaps even tastes. Find ideas, videos and some simple sensory education session ideas to get you started here.



The moments before food is offered can be a perfect opportunity for engagement that can help make it more likely a child will eat it! Giving children a sense of ownership in the meal can make a big difference to their feelings going into it and the pride they take in it. You know your child best, but if you aren’t sure where to start, we have some fun and simple ideas for easy roles you can give them in the serving process over here.

Kate Allinson & Kay Featherstone

Record-breaking bestselling authors Kate Allinson and Kay Featherstone are the creators of Pinch of Nom, a food blog with the aim of teaching people how to cook. Pinch of Nom is the UK's most visited food blog with an active and engaged online community of over 1.5 million followers. Their first book, Pinch of Nom, was the fastest-selling cookbook of all time. The pair once owned a restaurant together on the Wirral, where Kate was head chef, and today they continue to share healthy, slimming recipes on their huge online platform. Pinch of Nom Quick & Easy is their third cookbook.

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