Lamb & lentils shepherd’s pie

lamb and lentils sheperds pie sofia plana food photography

A few weeks ago I was watching  a tv show that swaps food for healthier options… and one of things they did was swapping some of the meat for lentils in a cottage/Shepard’s  pie, making it healthier and cheaper.

So when E asked me if we could have meat pie one day, I totally got inspired to make it that way! And also, my iron levels are in the low side so I thought adding lentils was also a good way to sneak in some extra iron.

And let me tell you this.. It’s so much tastier this way! So I’ll be doing my meat pies this way from now on…

Ingredients :

2 onions ( chopped )

2 garlic cloves

3 carrots (chopped )

400 grams of minced lamb

2 cups of lentils ( I like it with a lot of lentils but If you want more meat than lentils just add one)

2 tins of chopped tomatoes

a splash of red wine

1 stock cube ( or  if they sell flavor pots the oxo red wine and rosemary goes perfect with this! )

fresh thyme

potatoes

butter

cheddar cheese

 

lamb and lentils sheperds pie sofia plana food photography

For the pie filling  

In a medium/big pot, add some olive oil and start cooking the chopped onions and garlic in a low fire until soft.

Chop the carrots and add them to the pot. Cook for 5 minute and add the minced lamb.

Cook until it starts to brown then add the lentils and the tins of tomatoes.

Mix well and add one measurement and a half of one of the tomato tins of water and a splash of red wine.

Add the stock cube/flavour pot, chopped fresh thyme salt and pepper . Mix well and bring to a boil.

Then lower the fire to a simmer, cover the pot and cook for 30 minutes, mixing every now and then.

Once it’s cooked , I like to let it rest for at least 1 hour before adding the mash, but if you are in a hurry you can transfer the mix to an oven tray straight away.

For the mash

Wash the potatoes . You can peel them or not.. I normally don’t peel them because I don’t mind the skin on my mash.

Place in a pot, cover with water and add a pinch of salt.

Bring to a boil and cook until they are soft.

Drain the water and transfer to a bowl. Add butter and mash.

I also like to add a bit of English or wholegrain mustard and cheddar to my mash.

Place on top of the meat in a oven tray and sprinkle some cheddar. Bake in the oven at 220  until the top is golden and crispy.  Yummie and perfect meal for this crazy cold weather!

This will give you enough for 5 medium/big portions and you can always freeze it. What I did this time was prepare with the mash enough for 3 portions and then freeze the rest of the meat. That way it takes less space on the freezer and when we want more all I need to do is defrost the meat and make a new mash. 🙂

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