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Crispy potato-topped lamb and lentil pie
Crispy potato-topped lamb and lentil pie
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Try a tasty lamb and lentil pie topped with crispy potatoes - a nutritious and wallet-friendly option for the whole family.
Ingredients:
  • 36.40 gm olive oil
  • 2 medium brown onions, finely chopped
  • 800g lamb mince
  • 250.00 ml dried red lentils
  • 91.58 gm tomato paste
  • 2 x 400g cans diced tomatoes
  • 1 beef style stock cube, crumbled
  • 1 1/2 tsp mixed dried herbs
  • 1000.00 ml diced frozen vegetables
  • 800g desiree potatoes, scrubbed, thinly sliced
  • 20g butter, melted
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil. Saute onion for 3 minutes until softened. Add mince and cook, stirring to break it up, for 10 minutes until browned.
  • Combine lentils, tomato paste, fresh tomato, stock cube, and dried herbs in a pot. Lower the heat and let it simmer for 20 minutes until it thickens. Mix in the vegetables and season with salt and pepper. Preheat the oven to 200°C/180°C fan-forced.
  • Spread the mince mixture in a 6cm-deep, 25cm x 30cm (base) baking dish. Lay potato slices in an overlapping pattern on top. Cover tightly with foil and bake at 180°C for 30 minutes until potato is tender. Brush with butter, increase oven heat to 220°C/200°C fan-forced, and bake uncovered for another 30 minutes or until potato is golden. Serve hot.

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