- 0:15 Prep
- 1:10 Cook
- 4 Servings
- Capable cooks
This hearty family pie is full of healthy vegetables and lentils.
Ingredients
- 1 tablespoon olive oil
- 2 celery stalks, finely chopped
- 2 medium carrots, finely chopped
- 1 garlic clove, crushed
- 600g lean lamb mince
- 2 tablespoons tomato paste
- 800g can crushed tomatoes
- 1/2 cup dried red lentils
- 300g butternut pumpkin, peeled, chopped
- 200g nicola potatoes, peeled, chopped
- 1/2 cup buttermilk
- salad leaves, to serve
Method
- Step 1Preheat oven 180°C/160°C fan-forced. Heat oil in a large frying pan over medium-high heat. Add celery, carrot and garlic. Cook, stirring, for 10 minutes or until tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Add tomato paste. Cook, stirring, for 2 minutes.
- Step 2Add tomato and lentils. Reduce heat to medium-low. Simmer for 20 to 30 minutes or until lentils are tender and sauce has thickened. Season with pepper.
- Step 3Meanwhile, place pumpkin and potato in a large saucepan. Cover with cold water. Bring to the boil. Boil, uncovered, for 15 minutes or until tender. Drain. Return to pan. Add buttermilk. Mash until smooth. Season with pepper. Cover to keep warm.
- Step 4Spoon lamb mixture into a 10 cup-capacity, 9cm-deep, round ovenproof dish. Top with mash. Bake for 20 minutes or until heated through and slightly browned. Remove from oven. Stand for 5 minutes. Serve with salad leaves.
- High fibre
- High protein
- Low carb
- Lower gi
Nutrition
2353 kj
Energy
27g
Fat Total
9g
Saturated Fat
10g
Fibre
44g
Protein
100mg
Cholesterol
351.04mg
Sodium
15g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Steve Brown & Amanda McLauchlan
- Publication: Super Food Ideas
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