Lamb & rosemary pie with sweet potato crust & steamed greens with feta
Appliance/Function:
Equipment
- 1 Oven-proof frypan or baking dish
- 1 Large steamer pot
Ingredients
Sweet potato
- 800 g sweet potato
- ¼ cup milk or plant-based milk
- 1 tbsp olive oil
Filling
- 1 brown onion
- 1 carrot
- 1 tbsp olive oil
- 600 g lamb mince
- 2 tbsp dried rosemary or fresh
- 1 cube beef stock
- 2 tbsp flour or gluten-free flour
- ¼ cup barbecue sauce
- ¼ cup tomato paste
Greens
- 1 broccoli or broccolini
- 1 cup frozen peas
- 50 g feta
Instructions
Before you start
- Preheat oven to high grill. If you don't have an oven-proof frypan, set aside a baking dish. Bring a steamer pot of hot tap water to a boil.
Sweet potatoes
- Peel and dice 800 g sweet potato. Cook in the steamer pot of boiling water for 12-15 minutes, or until very tender. Transfer the sweet potatoes to a bowl with ¼ cup milk and 1 tbsp olive oil. Reserve the steamer pot with water. Mash until smooth and season to taste with salt and pepper. Set aside covered to keep warm.
Start filling
- Peel and dice 1 brown onion. Peel and finely dice the 1 carrot. Heat 1 tbsp olive oil in an oven-proof frypan on medium-high heat. Cook onion and carrot for about 3-4 minutes, until starting to brown. Add 600 g lamb mince, 2 tbsp dried rosemary, a pinch of salt, crumble in 1 cube beef stock and cook a further 5-6 minutes, until lamb is browned. Add 2 tbsp flour and cook for 1 minute, until lamb is coated.
Finish filling
- Add 125ml or ½ cup of hot tap water, ¼ cup barbecue sauce and ¼ cup tomato paste, bring to a simmer and cook for about 8 minutes, or until the sauce is reduced and thickened. Season to taste with salt and pepper.
Grill pie
- (Transfer the filling to a baking now dish if using). Spoon mashed sweet potato over the filling and smooth out. Use a fork to drag deep lines into the topping. Grill for about 5 minutes, until browned.
Cook greens
- Bring the steamer pot of water back to a boil, adding more hot tap water if needed. Cut 1 broccoli into small florets. Cook broccoli and 1 cup frozen peas in the steamer pot for about 8 minutes, until tender. Drain, transfer to the pot, crumble in 50 g feta and season to taste with salt and pepper and toss to combine.
To serve
- Divide the lamb and rosemary pie with sweet potato crust between plates and serve the steamed greens with feta on the side.
Nutrition
Calories: 817kcal | Carbohydrates: 75g | Protein: 39g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 122mg | Sodium: 817mg | Potassium: 1592mg | Fiber: 14g | Sugar: 24g | Calcium: 271mg | Iron: 6mg