Ingredients (Serves 4)
- 1 tablespoon olive oil for frying
- 500g mince lamb or beef (4 stars or more)
- 1 can of lentils, rinsed drained
- 1 cup of vegetables chopped (ideas: celery, peas, carrots, mushrooms, and zucchini)
- 1 can diced tomatoes
- 1 onion
- 2 cups of beef stock, salt reduced if possible
- 2-3 tablespoons of cornflour
- 1 tablespoon Worcestershire sauce or curry paste (optional)
- Pepper to season (optional)
- 5 large potatoes
- 1 teaspoon of margarine (optional)
- 3-4 tablespoons of low fat milk
- Preheat the oven to 180°C.
- Cut and peel (optional) the potatoes and boil until soft.
- In the meantime, add oil to a medium heat pan and sautee onion until transparent, then brown meat.
- Add the harder vegetables and simmer for 10-15 minutes. Add softer vegetables and lentils and cook for a further 5 minutes and cook until the sauce begins to reduce.
- Mix cornflour with beef stock and Worcestershire sauce or curry paste (if using) and mix until smooth and add to the meat and vegetable mixture. Season with pepper to taste.
- In the meantime mash the potatoes with the margarine and milk.
- Place the meat and vegetable mixture into a baking dish and top with mashed potato.
- Bake in the oven for 30-40 minutes or until vegetables are soft and the top is golden brown.
- Option: use frozen vegetables instead of fresh.
- You can use 2 cups of gravy instead of beef stock and prepare according to packet instructions.
- To save time and add extra fibre, leave the skin on the potatoes.
- You can substitute potato for sweet potato and pumpkin.
- Add fresh or flakes chilli for a spicy twist.