Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 6 people
Estimated cost per serve is 8.57 dollar
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
6
- 2tablespoons olive oil
- 500grams lamb mince
- 2 brown onions, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 1/2tablespoons plain flour
- 2 cup salt-reduced beef stock
- 1/4 cup balsamic vinegar
- 1tablespoons rosemary, plus extra sprigs to garnish
- 500grams washed white potatoes, chopped
- 500grams parsnips, chopped
- 400grams brown lentils, rinsed, drained
- 1 cup frozen peas
- 3/4 cup milk
- 50grams butter
- 180grams vintage cheddar, grated
Nutrition per serving
2870kJ / 687Cal
2870 Kilojoules or 687 Calories
33% of daily energy intake*
Protein
34.8grams
Fat
38.3grams
Carbs
50.3grams
Sugars
15.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This lamb pie recipe is topped with creamy parsnip mash which gives it a wonderful earthy and nutty twist to a family favourite.
Method
Step 1 of 5
Heat oil in a heavy-based saucepan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 8 minutes or until liquid has evaporated. Add onion, carrot, celery and garlic and cook, stirring, for 7 minutes. Add flour, stirring for 1 minute or until well combined. Add stock, vinegar and rosemary, stirring continously. Bring to the boil and cook, stirring often, for 20 minutes or until sauce has thickened.
Step 2 of 5
Meanwhile, place potato and parsnip in a saucepan, cover with cold salted water and bring to the boil over medium-high heat. Cook for 15 minutes or until very tender. Drain and set aside.
Step 3 of 5
Stir lentils and peas into lamb mixture and cook for a further 2 minutes or until warmed through. Season. Pour into a 2-litre baking dish.
Step 4 of 5
In a second saucepan, bring milk to a simmer over low heat. Remove from heat, add potato and parsnip, then mash until smooth. Stir in butter and two-thirds of the cheese. Season.
Step 5 of 5
Preheat oven grill. Top lamb with mash, scatter over remaining cheese and grill for 10 minutes or until mash is golden. Garnish with extra rosemary.
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