There is lots of glorious fibre in this shepherd’s pie, thanks to all the vegetables, lentils and beans. Good, sleep-inducing comfort food. Serve with freshly cooked leafy greens.
355 calories per serving
1 tbsp olive oil
400g lamb mince
1 onion, peeled and finely chopped
1 celery stick, trimmed and thinly sliced
1 carrot, trimmed and cut into roughly 1cm chunks
100g mushrooms, sliced
100g dried green lentils
500ml lamb or vegetable stock (fresh or made with 1 stock cube)
2 tbsp tomato purée
1 bay leaf
1/2 tsp dried thyme
FOR THE TOPPING
300g parsnips, trimmed, washed well and cut into roughly 2cm chunks
400g can cannellini beans, drained and rinsed
4 tbsp full-fat crème fraîche
2-3 tbsp full-fat milk
1. Preheat the oven to 180C/160C fan/gas 4.
2. Heat the oil in a flameproof casserole (it will need to hold around 3 litres) and gently fry the lamb, onion, celery, carrot and mushrooms for 10 minutes, or until lightly browned, stirring regularly to break up the mince.
3. Add the lentils, stock, tomato purée, bay leaf and thyme and bring to a simmer. Cover with a lid, transfer to the oven and cook for 1 hour, or until the lentils are tender and the sauce is thick.
4. Meanwhile, place the parsnips in a large saucepan and cover with cold water. Bring to the boil and cook for 15-20 minutes, or until tender. Add the beans and simmer for a further 2 minutes.
5. Drain the parsnips and beans and return them to the pan. Add the crème fraîche and milk, season with flaked sea salt and plenty of freshly ground black pepper and mash together well.
6. Remove the lamb from the oven and stir well. Spoon the parsnip mixture on top, return to the oven uncovered and cook for 15 minutes, or until the parsnip mash is hot.
Cook’s tip You could transfer the cooked mince to a warmed flameproof pie dish before topping and grilling.
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