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Lamb and lentil cottage pie
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Family-friendly, satisfying savory pie recipe.
Ingredients:
  • 150g button mushrooms, thinly sliced
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 zucchini, finely chopped
  • 400g lamb mince
  • 400g can diced tomatoes
  • 250.00 ml red lentils, rinsed
  • 255.00 gm beef stock
  • 2.50 gm ground cumin
  • 1.25 gm smoked paprika
  • 4 medium potatoes, peeled, chopped
  • 84.98 gm milk
  • 82.50 ml tasty cheese, grated
  • 30g butter
Instructions:
  • Preheat your oven to 200C and lightly grease a 2-litre ovenproof dish.
  • In a large saucepan over high heat, cook mushrooms, onion, carrot, zucchini, and garlic until the onion is tender, about 3-4 minutes. Then, transfer the mixture to a bowl.
  • Brown minced meat thoroughly in the same pan for 4-5 mins, using a spoon to break up lumps as it cooks. Add tomatoes, lentils, stock, cumin, and paprika. Simmer covered for 10 mins.
  • Add the veggies back to the pan. Let it simmer, uncovered, for 5 minutes until the sauce thickens. Transfer the mixture into the prepared dish.
  • For the Potato Topping: Cook potatoes in a medium saucepan filled with water until very tender. Drain and return to the pan. Mash with milk, cheese, butter, and yolk until smooth. Season to taste.
  • Spread the mashed potato over the lamb mixture creating a decorative swirl pattern with a fork. Bake in the oven for 20-25 minutes or until the potato topping is beautifully golden brown.

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