Lamb Lentil Cottage Pie Recipes

LAMB & LENTIL COTTAGE PIE

Lamb & Lentil Cottage Pie image

I found this little treasure of a recipe in a Woman's magazine, and just had to try it. Well I made it for hubby and I last night and I have to say it is yummy so I thought I would share it! I was a bit unsure about the lentils ingredient, but it really worked well. I grated the zucchini rather than chopped it and I used normal paprika rather than smoked. I also added a bit more stock and herbs for my personal taste.

Provided by ozzygirl

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
150 g button mushrooms, thinly sliced
1 onion, finely chopped
1 carrot, finely chopped
1 zucchini, finely chopped
2 garlic cloves, crushed
400 g ground lamb
400 g diced tomatoes
1 cup red lentil, rinsed
1 cup beef stock
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon dried rosemary
4 medium cooked potatoes, peeled and chopped
1/3 cup milk
1/3 cup grated cheddar cheese
30 g butter
1 egg yolk

Steps:

Preheat oven to 200 degrees celcius.
Lightly grease a 2-litre ovenproof dish.
Heat oil in a large saucepan.
Saute mushrooms, onion, carrot, zucchini & garlic for 3-4 minutes until onion is tender. Transfer to a bowl.
Brown mince well in same pan for 4-5 minutes.
Stir in tomatoes, lentils, stock and all the herbs and spices. Cook covered for 10 minutes.
Return vegetable mixture to pan. Simmer, uncovered for 5 minutes until sauce thickens.
Transfer mixture into prepared dish.
Mash the potatoes with the milk, cheese, butter and egg yolk until smooth. Season to taste.
Spoon the mashed potato evenly over lamb mixture.
Bake for 20-25 minutes until potato top is golden.

Nutrition Facts : Calories 570.4, Fat 28.7, SaturatedFat 12.1, Cholesterol 99.3, Sodium 413.3, Carbohydrate 54, Fiber 8.8, Sugar 5.8, Protein 26.7

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