Ingredients
- 500 g lamb mince
- 2 small onions, very finely chopped
- 1 large carrot, roughly chopped not too large
- 2 tsp dried thyme
- 600 ml lamb or beef stock
- 100 g red lentils
- 4 tbsp flour
- 2 tbsp soft butter, heaped
- 300 g potatoes, peeled and chopped
- 400 g sweet potatoes, peeled and chopped
- 50 g butter, really up to you.
- salt and freshly ground black pepper
Instructions
- Place the lamb, onions, carrot, thyme, stock and lentils into a saucepan
- Bring to the boil and simmer for 35-40 minutes, or until the lentils and carrots are cooked.
- Meanwhile, mix the soft butter and flour together.
- Boil the two potatoes until very soft, then mash, adding the butter, salt and pepper.
- Once the mince is cooked, turn down to a simmer and mix the soft flour and butter together.
- Beat in enough of the butter/flour mix until the mince thickens, then bring to a boil. The mix needs to be fairly thick.
- Pour into a casserole dish and cool.
- Once cooled, pile on the mash,
- Preheat an oven to 200C gas 6.
- Bake for 25 minutes to brown nicely and warm through.
- Serve with sautéd swede see recipe
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Lamb Red Lentil and Sweet Potato Pie
Amount per Serving
Calories
664
% Daily Value*
Fat
30
g
46
%
Saturated Fat
13
g
81
%
Cholesterol
93
mg
31
%
Sodium
469
mg
20
%
Potassium
1592
mg
45
%
Carbohydrates
62
g
21
%
Fiber
14
g
58
%
Sugar
9
g
10
%
Protein
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.
