500g minced lamb
1 large onion, diced
2 tsp Olive oil or your healthy alternative
1 Tbsp The Greedy Fox Moroccan Seasoning
2 carrots, diced
2 sticks of celery, diced
400g tin tomatoes
1tbsp plain flour
500ml Beef stock
Large bunch coriander leaves
For the mash
600g sweet potatoes
Knob of unsalted butter
1) Fry the lamb mince over a med/high heat for 5 mins in a casserole dish that has a lid without any added oil. You don’t want the meat to sweat, so fry in small batches, removing the browned meat to a sieve over a bowl as soon as it’s coloured. The sieve allows any excess fat or water to drain off the meat.
2) Wipe the casserole dish clean and add the olive oil and the onion, carrot and celery and cook on low heat for about 10 minutes until soft.
3) Mix in The Greedy Fox Moroccan Seasoning and continue cooking for another min until the spices release their aroma.
4) Add the flour and stir well to combine.
5) Add the meat back into the pan with the tinned tomatoes and beef stock.
6) Bring to the boil, then cover with the lid and reduce heat to low and simmer for 1 hr.
After an hour the sauce should be nice and thick, if it’s a little watery, simmer without the lid for another 10mins. Remove from the heat and stir in the coriander leaves.
7) When the lamb is about half way through cooking, you can prepare the mash potato topping.
8) Peel the sweet potatoes and chop into chunks.
9) Drop into cold water and bring to the boil. Cook for approximately 15-20 minutes until tender.
10) Drain and mash with a little butter and season to taste.
Heat the oven to 200°C
11) Fill your serving dish 3/4 with the lamb mince and carefully top with the mash a little egg wash will make your mash golden and delicious but is entirely optional.
12) Bake for 20 – 30 minutes until the potato is golden and the filling is piping hot.
Make a big batch and freeze before popping in the oven it will keep for up to 1 month in the freezer.
To reheat pre heat your oven to 160deg and cook for 1 1/2 hrs.