Celebrate pie day by making shepherds pie day by making this healthy shepherds pie!

150 grams split red lentils (rinsed and drained)
2 tablespoons olive oil
1 cloves garlic (crushed)
2 onions (chopped)
½ teaspoon sugar
1 tablespoon dried red chilli flakes (optional)
500 grams lamb (minced)
1 tablespoon tomato puree
100 milliliters white wine
2 tablespoons worcestershire sauce
250 grams carrots (grated)
2 fluffy potatoes (such as Maris Piper, peeled and chopped)
800 grams parsnips (peeled and chopped)
1 teaspoon butter
1 tablespoon nutmeg (grated)
2 tablespoons curly parsley (roughly chopped)
2

beetroot (peeled and grated)

 

1. Place the lentils in a saucepan and fill with three times as much cold water as the lentils. Bring to the boil and then simmer, stirring occasionally, for 15-20 minutes, until fluffy. Drain and set aside.

2. Meanwhile, in a separate large pan, heat half of the oil and sauté the garlic for 30 seconds. Stir in the onions and sugar and fry, stirring, for 2-3 minutes, until softened. Sprinkle in the chili flakes (if using) and then add the mince, stirring to break up the clumps of meat constantly until the mince is browned all over. This should take 4-5 minutes. Stir in the tomato purée, and then pour in the white wine. Bring the heat to high and hold on a high simmer for 2 minutes until the liquid has reduced by half. Add the Worcestershire sauce, carrots and 100ml water and mix to combine, then season.

3. Simmer the lamb mixture on a low heat, covered, for 15-20 minutes, checking throughout the cooking time and adding more water if the mixture becomes dry. Preheat the oven to 180C/160C fan/gas 4.

4. Place the parsnips and potatoes in a separate pan of cold water and bring to the boil. Simmer for 10-12 minutes, until tender. Drain the parsnip mixture and mash with the remaining tablespoon of oil and the butter. Stir in the nutmeg and parsley and season well. Roughly mix in the grated beetroot and set aside.

5. Add the drained lentils from step 1 to the mince mixture then pour it into a large ovenproof casserole dish and top with the mash. Place in the oven and bake for 15-20 minutes, until the topping is golden and the pie is piping hot. Sprinkle a little more parsley over the top and serve.


Posted 11:00 AM

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