Shepherd’s pie with lamb and lentils
Substituting half of the lamb with lentils not only cuts the cost, but reduces the potassium and phosphate too.
Chef
Ingredients
1 tablespoon vegetable oil
1 large onion
2 garlic cloves, crushed
1 bay leaf
2 teaspoons fresh thyme, chopped
1 celery stick
250g lean lamb mince
2 tablespoons tomato puree
100g red lentils
beef stock cube, low salt
350ml boiling water
2 teaspoons wholegrain mustard
1 tablespoon Worcestershire sauce
1 small swede (approx. 450g)
375g carrots
150g frozen peas
25g parmesan
Method
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Step 1
Preheat the oven to 190C/gas mark 5. Set a large non-stick pan on a medium heat and add the oil. Peel and chop the onion and chop the celery. Then add the onion, celery, garlic, bay leaf and thyme and cook for 6–8 minutes until soft.
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Step 2
Put the mince into the pan and cook for 5 minutes, or until browned. Make up the stock using 350ml boiling water. Add the lentils, stock, tomato puree, mustard and Worcestershire sauce to the pan with the mince. Bring to the boil, then reduce the heat and simmer for 25 minutes.
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Step 3
While the filling is cooking, peel and dice the swede and slice the carrots, adding them to a large saucepan of water. Bring to the boil and then reduce the heat and simmer for 20 minutes or until soft.
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Step 4
Drain the swede and carrots, then return to the pan and turn off the heat. Mash them and then season with black pepper, this is your topping. Set aside.
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Step 5
Stir the peas into the filling, then spoon the mixture into a baking dish. Cover evenly with the swede and carrot topping, then grate the parmesan over the top.
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Step 6
Bake for 20 minutes or until the topping is golden. Remove from the oven and leave to cool for 5 minutes before serving.