Sweet Potato Shepherd's Pie

By replacing potatoes with sweet potatoes in my version of  this delicious shepherd's pie, makes this meal low in GI which means it is digested, absorbed and metabolised more slowly. Making you full for longer.

Ingredients:

• 300g lamb mince and 300g lean beef mince
• 2 large sweet potatoes, peeled and chopped
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 crushed garlic clove
• 2 carrots, peeled, finely chopped
• 2 celery sticks, finely chopped
• 1 dried bay leaf
• 1 can diced tomatoes
• 125ml skim milk
• Salt & freshly ground black pepper
• 2 cups water

Method:

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion, garlic, carrot, celery and cook for 5 minutes, or until soft.
3. Add lamb and beef mince and cook, stirring to break up any lumps, for 5 minutes or until mince changes colour.
4. Add tin of tomatoes, bay leaf, salt and pepper and 2 cups of water.
5. Bring to the boil. Reduce heat to low, cover with lid and cook, stirring occasionally, for 40 minutes or until sauce thickens.
6. Meanwhile, cook sweet potato in a saucepan of boiling water for 30 minutes or until tender. Drain well. Return to the pan. Use a potato masher to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
7. Preheat oven to 200°C. Spoon mince mixture into an ovenproof baking dish. Using a fork, top mashed sweet potato over mince mixture.
8. Bake in preheated oven for 45 minutes or until mashed potato is golden brown. Allow to cool for 10 minutes before serving. Enjoy!

Serves 8-10