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Recipe

Lamb and lentil cottage pie

Aug 31, 2011 2:00pm
  • 20 mins preparation
  • 50 mins cooking
  • Serves 6
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Ingredients

Lamb and lentil cottage pie
  • 1 tablespoon olive oil
  • 150 gram button mushrooms, thinly sliced
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 zucchini, finely chopped
  • 2 garlic cloves, crushed
  • 400 gram lamb mince
  • 400 gram can diced tomatoes
  • 1 cup red lentils, rinsed
  • 1 cup beef stock
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
Potato topping
  • 4 medium potatoes, peeled chopped
  • 1/5 cup milk
  • 1/3 cup grated tasty cheese
  • 30 gram butter
  • 1 egg yolk

Method

Lamb and lentil cottage pie
  • 1
    Preheat oven to hot, 200°C. Lightly grease a 2-litre ovenproof dish.
  • 2
    Heat oil in a large saucepan on high. Saute mushrooms, onion, carrot, zucchini and garlic for 3-4 minutes, until onion is tender. Transfer to a bowl.
  • 3
    Brown mince well in same pan for 4-5 minutes, breaking up lumps with the back of a spoon as it cooks. Stir in tomatoes, lentils, stock, cumin and paprika. Cook, covered, for 10 minutes.
  • 4
    Return vegetables to pan. Simmer, uncovered, for 5 minutes, until sauce thickens. Spoon mixture into prepared dish.
  • 5
    Make Potato Topping as per method below.
  • 6
    Spoon potato over lamb mixture. Swirl a fork through potato. Bake for 20-25 minutes, until potato is golden.
Potato topping
  • 7
    Place potatoes in a medium saucepan. Cover with water. Bring to boil, covered. Partially remove lid and cook tor 10-15 minutes, until very tender. Drain well. Return potatoes to pan. Mash with milk, cheese, butter and yolk, until smooth. Season to taste.

Notes

Can be made in individual dishes if preferred.

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