Serves:
6
Prep time:
20 mins
Cook time:
1 hr 30 mins
Ingredients:
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!
Method:
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.
