RUSSIAN CARAVAN LAMB SHEPHERD’S PIE

PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 4

½ cup (100g) french-style

green lentils, rinsed

3 cups (750ml) water

4 russian caravan tea bags

2 large orange sweet potatoes (1kg),

peeled, chopped coarsely 1 medium beetroot (175g), peeled,

chopped coarsely

60g butter, chopped

¼ cup (60ml) milk, warmed 2 tablespoons olive oil

2 medium onions (300g),

chopped finely

4 cloves garlic, crushed

2 teaspoons finely chopped fresh

rosemary leaves

600g lamb mince

½ cup (140g) tomato paste 2 teaspoons red wine vinegar

1/3 cup (80g) sour cream

¼ cup fresh dill sprigs 1 Place lentils, the water and tea bags in a medium saucepan over high heat; bring to the boil. Reduce heat to low; simmer, covered, for 15 minutes or until lentils are just tender. Drain, reserving 1½ cups (375ml) of the cooking liquid. Discard tea bags. Season to taste.

2 Meanwhile, boil, steam or microwave the sweet potato and beetroot, separately, until tender; drain. Blend or process beetroot with half the butter until smooth. Mash sweet potato in a medium bowl with remaining butter and the milk; season to taste.

3 Preheat oven to 200°C/180°C fan. Grease a shallow 2-litre (8-cup) ovenproof dish.

4 Heat oil in a large frying pan over medium heat. Cook onion, garlic and rosemary, stirring occasionally, for 5 minutes or until onion is soft. Increase heat to high. Add mince; cook, stirring, for 5 minutes or until browned. Add tomato paste; cook, stirring, for 2 minutes or until ingredients are coated and paste has darkened. Add reserved lentil liquid; bring to the boil. Reduce heat to medium; simmer, stirring occasionally, for 15 minutes or until liquid has reduced by a third. Stir in lentils and vinegar; season to taste.

5 Spread mince mixture into the prepared dish. Top with beetroot and orange sweet potato mash, swirling together slightly. Bake for 20 minutes or until lightly browned and bubbling around edges.

6 Serve pie topped with dollops of sour cream and dill sprigs. Season.