adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb and lentil pie
0 Likes
Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Nourishing veggie and lentil pie, perfect for sharing with loved ones.
Ingredients:
  • 2 celery stalks, finely chopped
  • 2 medium carrots, finely chopped
  • 1 garlic clove, crushed
  • 600g lean lamb mince
  • 800g can crushed tomatoes
  • 125.00 ml dried red lentils
  • 300g butternut pumpkin, peeled, chopped
  • 200g nicola potatoes, peeled, chopped
  • 130.00 gm buttermilk
  • salad leaves, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. In a large frying pan over medium-high heat, heat the oil. Add celery, carrot, and garlic, cooking and stirring for 10 minutes until tender. Then add the mince, breaking it up with a wooden spoon and stirring for 8 minutes until browned. Finally, mix in the tomato paste and cook, stirring, for 2 more minutes.
  • Stir in fresh tomato and lentils, then lower heat to medium-low. Let it simmer for 20 to 30 minutes until lentils are soft and the sauce thickens. Finish with a sprinkle of pepper to taste.
  • Place the pumpkin and potato in a large saucepan, covering them with cold water. Bring to a boil and simmer for 15 minutes until tender. Drain and return to the pan. Add buttermilk and mash until smooth. Season with pepper and keep covered to stay warm.
  • Spread the lamb mixture evenly in a large ovenproof dish. Cover with a layer of creamy mashed potatoes. Bake for 20 minutes until hot and golden. Let it sit for 5 minutes before serving with fresh salad leaves.

Similar Recipes