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!
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.
About the chef
Kate Allinson & Kay Featherstone
Record-breaking bestselling authors Kate Allinson and Kay Featherstone are the creators of Pinch of Nom, a food blog with the aim of teaching people how to cook. Pinch of Nom is the UK's most visited food blog with an active and engaged online community of over 1.5 million followers. Their first book, Pinch of Nom, was the fastest-selling cookbook of all time. The pair once owned a restaurant together on the Wirral, where Kate was head chef, and today they continue to share healthy, slimming recipes on their huge online platform. Pinch of Nom Quick & Easy is their third cookbook.