TEA-IN­FUSED SHEPHERD’S PIE

PREP + COOK TIME 1 hour 30 mins SERVES 4

Food - - Spotlight on -

GF LS

½ cup French-style green lentils, rinsed 3 cups water 4 Russian Car­a­van or Lap­sang Sou­chong tea bags salt and black pep­per 2 large or­ange kumara, peeled, coarsely chopped 1 beet­root, peeled, coarsely chopped 60g but­ter, chopped ¼ cup milk, warmed 2 ta­ble­spoons olive oil 2 onions, finely chopped 4 cloves gar­lic, crushed 2 tea­spoons finely chopped rose­mary 600g lamb mince ½ cup tomato paste 2 tea­spoons red wine vine­gar ⅓ cup sour cream and ¼ cup dill sprigs, to serve

1 Place lentils, the water and tea bags in a medium saucepan over high heat; bring to the boil. Re­duce heat; sim­mer, cov­ered, for 15 min­utes or un­til lentils are just ten­der. Drain, re­serv­ing 1½ cups of the cook­ing liq­uid. Dis­card tea bags. Sea­son.

2 Mean­while, boil, steam or mi­crowave the kumara and beet­root, sep­a­rately, un­til ten­der; drain. Process beet­root with half the but­ter un­til smooth. Mash kumara with milk and re­main­ing but­ter; sea­son.

3 Pre­heat oven to 180°C. Grease a shal­low 2-litre oven­proof dish.

4 Heat oil in a fry­ing pan over medium heat; cook onions, gar­lic and rose­mary, stir­ring oc­ca­sion­ally, un­til onion is soft.

5 In­crease heat; add mince; cook, stir­ring, for 5 min­utes or un­til browned. Add tomato paste; cook, stir­ring, for 2 min­utes. Add re­served lentil liq­uid; bring to the boil.

6 Re­duce heat; sim­mer, stir­ring oc­ca­sion­ally, for 15 min­utes or un­til liq­uid has re­duced by a third. Stir in lentils and red wine vine­gar; sea­son to taste.

7 Place mince mix­ture in the pre­pared dish. Top with beet­root and or­ange kumara mash, swirling to­gether slightly. Bake for 20 min­utes or un­til lightly browned. Serve pie topped with dol­lops of sour cream and dill sprigs. Sea­son. PER SERVE En­ergy 853kcal, 3572kj • Pro­tein 47.4g • To­tal Fat 36.6g • Sat­u­rated Fat 14g • Car­bo­hy­drate 74g • Fi­bre 18.4g • Sodium 398mg

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