Ingredients (serves 4)

• SWEET POTATO AND LENTIL PIE TOP
• 3 sweet potatoes, peeled and cut into 3-4cm cubes
• 1 tablespoon olive oil
• 1 can brown lentils, drained and rinsed
• PIE FILLING
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 2 teaspoons ground cumin (optional, adults)
• 1/2 teaspoon grated ginger
• 3 teaspoons Bombay curry powder (optional, adults)
• 500g lamb mince
• 200g green beans, ends trimmed and cut into 1cm pieces
• 1 carrot, grated
• 1 can tomatoes
• 1 egg, whisked
• SALAD
• 1 sweet gem lettuce, broken into leaves
• 1 Lebanese cucumber, diced
• salad dressing of your choice

Method

1. Preheat oven to 220 degrees C. Bring a large pot of salted water to the boil.
2. Cook sweet potato in the pot of boiling water for 10-12 minutes, until very soft.
3. Heat olive oil in a large fry-pan on medium-high heat. Add the garlic and onion and cook for 2 minutes, until softened. Add the cumin, ginger and Bombay curry powder and cook, stirring constantly for a further minute, until fragrant.
4. Add the lamb mince and cook, stirring with a wooden spoon to break up the mince, for 5-6 minutes, until browned. Stir through the green beans, carrot and can of tomatoes and cook for 4-5 minutes, until the beans are tender. Allow to cool slightly, stir through the whisked egg.
5. Drain the sweet potato and roughly mash with olive oil and lentils. Season to taste with salt and pepper.
6. Pour lamb filling into an oven-proof pie or casserole dish and top with the mashed sweet potato lentil mixture. Bake for 15-20 minutes until the pie is bubbly and the sweet potato starts to colour.
7. While the pie is cooking, toss the salad ingredients together.
8. TO SERVE: Spoon pie onto plates and serve salad on the side.