TEA-INFUSED SHEPHERD’S PIE
PREP + COOK TIME 1 hour 30 mins SERVES 4
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