A nourishing and comforting twist on a classic shepherd's pie, packed with iron-rich lamb, folate-packed lentils, and a vitamin-A-rich sweet potato crust. Perfect for a wholesome, pregnancy-friendly meal.
Ingredients
- 250g lean ground lamb
- 100g dried green lentils, rinsed
- 500g sweet potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 400ml low-sodium vegetable broth
- 1 tablespoon tomato purée
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
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Instructions
- 1.Place the cubed sweet potatoes in a pot, cover with water, bring to a boil, and cook for 15-20 minutes until very tender. Drain well, mash with a fork, and season with a pinch of salt and pepper.
- 2.While the potatoes cook, heat olive oil in a large pan over medium-high heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- 3.Add the minced garlic and cook for another minute until fragrant. Add the ground lamb and cook, breaking it up with a spoon, until browned.
- 4.Stir in the tomato purée and dried rosemary. Cook for one minute, then add the rinsed lentils and vegetable broth. Bring to a simmer.
- 5.Reduce heat to low, cover, and let the lamb and lentil mixture simmer for 20-25 minutes, or until the lentils are tender and the sauce has thickened. Season to taste.
- 6.Preheat your oven's grill. Transfer the lamb and lentil mixture to a small oven-safe baking dish. Spread the mashed sweet potato evenly over the top.
- 7.Place the dish under the grill for 5-7 minutes, until the topping is lightly golden brown. Let it cool slightly before serving.
Nutrition Information
Why this recipe
This recipe is exceptionally nutritious for pregnancy, providing essential iron and B12 from lamb to support red blood cell production, and plant-based folate from lentils, crucial for fetal development. The sweet potato topping offers rich fiber and Vitamin A.
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