Name: Beef and lentil pies with kumara mash
Cook time: 55 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 500 gram (1 pound) minced (ground) beef; 1 tablespoon ground cumin; 2 teaspoon ground coriander; 2 tablespoon tomato paste; 1 cup (250ml) beef stock; 400 gram (12½ ounces) canned brown lentils, drained, rinsed; 1/3 cup coarsely chopped fresh coriander (cilantro); 1 medium kumara (orange sweet potato) (400g), chopped coarsely; 1 medium potato (200g), chopped coarsely; 20 gram (¾ ounce) butter; 2 tablespoon milk; 1/2 teaspoon cumin seeds

Ingredients

1 tablespoon olive oil

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

500 gram (1 pound) minced (ground) beef

1 tablespoon ground cumin

2 teaspoon ground coriander

2 tablespoon tomato paste

1 cup (250ml) beef stock

400 gram (12½ ounces) canned brown lentils, drained, rinsed

1/3 cup coarsely chopped fresh coriander (cilantro)

1 medium kumara (orange sweet potato) (400g), chopped coarsely

1 medium potato (200g), chopped coarsely

20 gram (¾ ounce) butter

2 tablespoon milk

1/2 teaspoon cumin seeds

Method

1.Preheat oven to 220°C/425°F.

2.Heat oil in a large saucepan; cook onion and garlic, stirring, until onion softens. Add beef; cook, stirring, until browned.

3.Add spices; cook, stirring, until fragrant. Add paste, stock and lentils; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes or until thickened slightly. Stir in coriander; season to taste.

4.Meanwhile, boil, steam or microwave kumara and potato until tender; drain. Mash vegetables in a large bowl with butter and milk until smooth; season to taste.

5.Spoon beef mixture into four 1¼-cup (310ml) ovenproof dishes. Top with kumara mash; sprinkle with seeds.

6.Bake pies for 20 minutes or until browned.