Lamb & Lentil Cottage Pie |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I found this little treasure of a recipe in a Woman's magazine, and just had to try it. Well I made it for hubby and I last night and I have to say it is yummy so I thought I would share it! I was a bit unsure about the lentils ingredient, but it really worked well. I grated the zucchini rather than chopped it and I used normal paprika rather than smoked. I also added a bit more stock and herbs for my personal taste. Ingredients:
2 tablespoons olive oil |
150 g button mushrooms, thinly sliced |
1 onion, finely chopped |
1 carrot, finely chopped |
1 zucchini, finely chopped |
2 garlic cloves, crushed |
400 g ground lamb |
400 g diced tomatoes |
1 cup red lentil, rinsed |
1 cup beef stock |
1 teaspoon ground cumin |
1/2 teaspoon smoked paprika |
1 teaspoon dried rosemary |
4 medium cooked potatoes, peeled and chopped |
1/3 cup milk |
1/3 cup grated cheddar cheese |
30 g butter |
1 egg yolk |
Directions:
1. Preheat oven to 200 degrees celcius.
2. Lightly grease a 2-litre ovenproof dish.
3. Heat oil in a large saucepan.
4. Saute mushrooms, onion, carrot, zucchini & garlic for 3-4 minutes until onion is tender. Transfer to a bowl.
5. Brown mince well in same pan for 4-5 minutes.
6. Stir in tomatoes, lentils, stock and all the herbs and spices. Cook covered for 10 minutes.
7. Return vegetable mixture to pan. Simmer, uncovered for 5 minutes until sauce thickens.
8. Transfer mixture into prepared dish.
9. Mash the potatoes with the milk, cheese, butter and egg yolk until smooth. Season to taste.
10. Spoon the mashed potato evenly over lamb mixture.
11. Bake for 20-25 minutes until potato top is golden.
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