Addicted to sugar, can’t get enough of junk food? Then we have the ultimate cookbook for you. Written by TV presenter Davina McCall, 5 Weeks to Sugar-Free has a range of healthy recipes that will leave you looking and feeling great.
Take a look at our delicious recipe below – you can recreate at home without the need for difficult ingredients.
The classic Shepherd’s Pie recipe has been transformed with a sweet potato topping as an alternative to mash and a sprinkle of home-made ketchup to add an interesting sweetness.
Ingredients to serve 6 people:
1 tbsp olive oil
600g minced lamb
1 onion, finely chopped
2 carrots, diced
2 celery sticks, diced
100g celeriac or swede, finely diced
2 garlic cloves, finely chopped
¼ tsp cinnamon
Rosemary leaves, finely chopped
400g can of chopped tomatoes
300ml lamb/chicken stock
Salt and black pepper
2-3 sweet potatoes
2 tbsp crème fraiche
A few knobs of butter
1) Heat the oil in a saucepan. Add half the lamb and brown it thoroughly, allowing a crust to develop on the underside before turning it over. Remove the meat and set it aside, then add the remaining lamb and brown it in the same way
2) Add the onion, carrots, celery and celeriac/swede to the pan and cook for 10 minutes over a medium heat. Add the garlic, cinnamon and rosemary and stir to combine, then add the tomatoes, stock and season with salt/pepper. Bring everything to the boil, then turn down the heat and cover the pan with a lid. Gently simmer for about 45 minutes, checking regularly to ensure the mixture doesn’t dry.
3) While the meat is cooking, you can make the sweet potato mash. Preheat the oven to 200 degrees, put the sweet potatoes on a baking tray and bake for 45 minutes until soft. As soon as the sweet potatoes are cool enough to handle, split them open and scoop the flesh out into a bowl. Add the crème fraiche, season with salt and black pepper and mash thoroughly.
4) To assemble, put the meat mixture in an ovenproof serving dish. Spoon the sweet potato mash on top, spreading out evenly and making sure none of the meat bleeds through, then fork up the mash slightly for a rougher finish.
Dot with a few small knobs of butter, bake the pie in the over for about 40-45 minutes.
For more delicious, sugar free recipes including Davina’s home made tomato ketchup, you can buy the book here.