Dinner

Lamb and lentil shepherd’s pie

This hearty, warming dinner uses lentils instead of flour to thicken the sauce and add extra fibre at the same time, creating a healthy but delicious weeknight dinner.
6
30M
2H 45M
3H 15M

Ingredients

Method

1.Brown lamb in oil in two batches, 4-5 minutes each, until evenly coloured. Remove from pan.
2.Saute onion, carrot and celery 2-3 minutes. Stir in garlic and cumin and cook 1 minute.
3.Return lamb to pan with stock, rosemary and sauces. Bring to a simmer. Reduce heat to low and cook 1 1/2 hours, covered, until lamb is tender.
4.Stir in lentils and cook, covered, for a further 30 minutes, until lamb is very tender. Season.
5.Place parsnip and kumara in a saucepan. Cover with cold water and bring to the boil. Boil 15 minutes, until tender.
6.Add beans and simmer 30 seconds. Drain well, and return to pan. Mash with milk until smooth. Season.
7.Preheat oven to hot, 200°C.
8.Spoon mixture into a 18cm x 30cm (8-cup) casserole dish. Spread mash over top, roughing up with the back of a spoon. Sprinkle with cheese.
9.Bake 25-30 minutes until golden. Serve with steamed greens if liked.

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