- 2 onions
- 2 garlic cloves
- 750g sweet potatoes
- 500g lamb mince
- 1 tbsp baharat
- 50g baby leaf spinach
- 400g tin of chickpeas
- 690ml passata
- 120g feta
- A handful of flat leaf parsley
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- Large roasting tin
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the onions. Peel and thinly slice the garlic cloves. Scrub the sweet potatoes and slice them into wedges. Arrange the onions, garlic and sweet potatoes into a large roasting tin.
- 2.
Crumble the mince over the veg and dust with 1 tbsp baharat and a pinch of salt and pepper. Pour in 2 tbsp olive oil and gently toss everything together. Slide the tin into the oven to roast for 30 mins.
- 3.
After 30 mins, stir the spinach into the lamb and veg. Pour over the passata. Add the chickpeas along with the liquid from their tin and stir everything together to mix. Crumble over the feta and return to the oven for a further 30 mins till golden and bubbling.
- 4.
Finely chop the parsley leaves and stalks. When the bake is ready, divide between 4 warm plates. Sprinkle over the chopped parsley and serve.
- Tip
1 tin or 2?
We recommend using your largest roasting tin for this recipe. If you think it looks a little overcrowded, divide the ingredients between a couple of tins – this way the roast will cook more evenly. The tin placed lower in the oven will need a little longer cooking time, or you can swap the tins round halfway. - Tip
Eat Me, Keep Me
This tray bake will keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. Divide it into portions, cool completely then seal and chilli or freeze. Defrost overnight and reheat in the microwave or in the oven till piping hot all the way through. Add a splash of stock or water when reheating.
