Chunks of tender lamb in a rich tomato and rosemary sauce, topped with mashed sweet potato and a sprinkling of cheese. A hearty, warming dish that uses a lean cut of lamb and reduced-fat Cheddar to help keep the calories low. A really satisfying dish that will keep you feeling full for longer, ideal as an alternative to a traditional Sunday roast!

Method

Preheat the oven to 200°C (fan l80°C/gas mark 6).

Spray a medium saucepan with low-calorie cooking spray, place on a medium heat and fry the onion for 5 minutes until softened. Add the garlic and fry for 1-2 minutes. Add the lamb and fry for 1-2 minutes on all sides to seal. Add the stock, tomato puree, drained chopped tomatoes, carrots, mushrooms and rosemary. Cover and simmer on a low heat for 45 minutes-1 hour, or until the lamb is tender. Season to taste.

While the lamb is cooking, cook the sweet potatoes in boiling water for 20 minutes or until tender. Drain the sweet potatoes and mash with the egg yolk until smooth. Season to taste.

When the lamb is tender, place in the bottom of an 18cm x 27cm (roughly 7in x 10½in) ovenproof dish. Spread the mashed sweet potato over the lamb mixture and sprinkle with cheese. Place on a baking tray.

Place in the hot oven and bake for 15-20 minutes until lightly browned.

Kids in the Kitchen

Older kids may be able to help you add ingredients to the pan and stir it – just make sure to teach them kitchen safety around the hob! Put younger ones in charge of the mash: help them peel the sweet potatoes if they are able, and add them to the pan, then have them mash them when they are cooked. They can then spoon the mash over the filling and sprinkle on the cheese.