LAMB & VEGETABLE SHEPHERD’S PIE

SERVES 4 PREP + COOK 1 HOUR 30 MINS

◆ ½ cup French-style green lentils

◆ 4 tea bags

◆ 2 large kumara, peeled, chopped coarsely

◆ 1 beetroot, peeled, chopped coarsely

◆ 60g butter, chopped

◆ ¼ cup milk, warmed

◆ 2 tbsp olive oil

◆ 2 onions, chopped finely

◆ 4 garlic cloves, crushed

◆ 2 tsp finely chopped rosemary leaves

◆ 600g minced lamb

◆ ½ cup tomato paste

◆ 2 tsp red wine vinegar

◆ 1/ cup sour cream

3

◆ ¼ cup dill sprigs

1 Place lentils, 3 cups water and tea bags in a medium saucepan, bring to the boil. Reduce heat to low, simmer, covered, 15 mins or until lentils are just tender. Drain, reserving 1 ½ cups cooking liquid. Discard tea bags. Season.

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

3 Preheat oven to 200°C. Grease a shallow 2 litre ovenproof dish.

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

5 Spread mixture into prepared dish. Top with beetroot and kumara mash, swirling together slightly. Bake 20 mins until lightly browned.

6 Dollop with sour cream and dill.