Sweet potato keema cottage pie
Serves 6
Easy
Prep:
Cook:
Spice up a comfort food classic with an inventive topping of spiced sweet potato fries. Scatter over red onion and chopped coriander just before serving
Skip to ingredients
Units:
- 100g red lentilssoaked in cold water
- 2 tbsp sunflower oil
- 1 onionfinely chopped
- 2 garlic clovesfinely grated
- thumb-sized piece of gingerfinely grated
- 2 tbsp medium curry powder
- 400g lamb or beef mince
- 2 x 400g cans finely chopped tomatoes
- 1 lamb or chicken stock cube
- 200g frozen peas
- small handful of chopped corianderplus extra to serve
For the topping
- 750g Strong Roots Crispy Sweet Potato Fries
- 2 tsp cumin seeds
- 2 tsp garam masala
- sunflower oilfor drizzling
- 1 small red onionfinely chopped
Nutrition: Per serving
- kcal631
- fat26g
- saturates10g
- carbs57g
- sugars9g
- fibre5g
- protein41g
- salt0.92g
Method
step 1
Rinse the soaked lentils until the water runs reasonably clear, then drain and set aside. Heat the oil in a large, wide pan over a medium-low heat and cook the onion gently for 10-15 mins until soft and lightly golden. Stir in the garlic, ginger and curry powder, and cook for 1-2 mins more until the mixture starts to stick to the pan a little.
step 2
Crumble in the mince and cook for 10-15 mins until it starts to brown. If the pan starts to dry out, drizzle in a little more oil.
step 3
Stir through the tomatoes, lentils, two-thirds of a can of water and the stock cube, and season with salt and pepper. Simmer, covered, for 50-55 mins, stirring occasionally until thickened, then stir in the peas. Taste for seasoning and stir through the chopped coriander.
step 4
Heat the oven to 220C/200C fan/gas 8. For the topping, tip the sweet potato fries into a bowl, scatter over the cumin seeds and garam masala, and toss with a drizzle of oil to coat. Spoon the mince mixture into a baking dish, then arrange the sweet potato fries on top in an even layer – try to leave some of the ends poking upwards so they catch and crisp as they cook. Cook for 30-40 mins until the topping is tender and golden at the edges, and the filling bubbles up around the sides. Scatter over the red onion and extra chopped coriander just before serving.
