Here's a mid-week meal that's not only comforting and satisfying but packed with veggies, protein and healthy fats from the rich and flavourful lamb, complex carbohydrates from the sweet potato. It'll take about 30 minutes in total.
Here's what you'll need:
Serves 2
- 1 pack lamb mince
- 1 really big sweet potato
- 1 small pack chestnut mushrooms, sliced
- 1 pack cherry tomatoes, halved
- 1 red onion, chopped
- 1/2 a bag of baby spinach
- 2 tbsp tomato puree
- 60g sundried tomatoes, chopped
- a few sprigs of thyme
Here's what to do:
- Pop the oven onto 180C and put the whole sweet potato in, skin and all on a baking tray and leave it for 25-30 mins. (Top tip: bake a sweet potato or two at the weekend of whenever you have the oven on, they come in so handy!)
- Heat a tsp of oil in a large pan and add the lamb, stirring until browned. Add the onion, mushrooms, sundried tomatoes and cherry tomatoes and cook until soft. Then add the tomato puree, some salt and pepper, the chopped time and cook for another 10 minutes. Towards the end add the spinach and stir through until wilted. Remove from the pan and pop it into a baking dish.
- Once all of this is done your sweet potato should be ready. You can tell it's ready when the flesh has fallen away from the skin and it looks a bit saggy! Cut open the skin and scoop out the flesh. Add this onto the top of the baking dish. Pop the dish under the grill for 5 minutes to brown the mash.
Enjoy,
Tiff xx
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