Ingredients:

  • 2 lbs Sweet Potatoes, peeled and cubed (1-inch)
  • 1 lb Parsnips, peeled and cubed
  • 1/4 cup Low-Fat Greek Yogurt (plain)
  • 1 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 5 lbs Extra Lean Ground Lamb
  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Tomato Paste (concentrated)
  • 2 cups Beef or Lamb Stock (low sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1/2 cup Frozen Peas
  • 1 Tbsp Cornstarch (mixed with 2 Tbsp cold water)
  • Salt and Pepper to taste

Instructions:

  1. Place the cubed sweet potatoes and parsnips in a large saucepan. Cover with cold, salted water and bring to a boil. Reduce heat and simmer gently for 15–20 minutes, or until the vegetables are fork-tender.
  2. Drain the cooked vegetables thoroughly. Return them to the pan. Add the Greek yogurt, 1 Tbsp olive oil, salt, and pepper. Mash until smooth and creamy. Set aside.
  3. Heat 1 Tbsp olive oil in a large pan over medium heat. Add the diced onions, carrots, and celery. Cook gently for 5–7 minutes until the onions are translucent and the vegetables have softened slightly. Stir in the minced garlic for the final minute.
  4. Increase heat to medium-high. Add the lean ground lamb to the pan. Break up the meat and cook until fully browned (approx. 5–6 minutes). Drain any excess fat if necessary.
  5. Stir in the tomato paste, thyme, and rosemary. Cook for 1 minute, allowing the paste to caramelise slightly.
  6. Pour in the beef/lamb stock and Worcestershire sauce. Bring the mixture to a low simmer. Reduce the heat and let it bubble gently for 15 minutes, allowing the flavours to deepen and the liquid to reduce slightly.
  7. Whisk the cornstarch into 2 Tbsp of cold water to create a slurry. Pour the slurry into the simmering mixture, stirring constantly until the sauce thickens to a gravy consistency (1–2 minutes). Stir in the frozen peas. Check seasoning and adjust salt and pepper.
  8. Preheat the oven to 375°F (190°C). Pour the finished lamb filling into a 9x13 inch baking dish, spreading it evenly.
  9. Spoon the sweet potato and parsnip mash over the filling. Spread it carefully to cover the edges completely, sealing the filling in. Use a fork to create ridges, if desired.
  10. Bake for 20 minutes, or until the topping is golden brown and the filling is bubbling hot around the edges.
  11. Remove from the oven and let the pie rest for 10 minutes before serving.