Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
- 2tablespoons olive oil
- 2 onions, peeled and finely diced
- 250grams lamb mince, lean
- 2 medium carrots, peeled and grated
- 2 cloves garlic, peeled and minced
- 1/4 bunch thyme, leaves picked and finely chopped (4 sprigs)
- 250grams chopped tomatoes
- 200grams red lentils, dried
- 1 3/4 cup beef stock, hot, made with 1 stock cube
- 700grams potatoes, peeled and chopped
- 3tablespoons quark
Nutrition per serving
2230kJ / 532Cal
2230 Kilojoules or 532 Calories
26% of daily energy intake*
Protein
31.8grams
Fat
20.9grams
Carbs
47.8grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This lamb and lentil shepherd's pie is just as delicious as the original with extra goodness and heartiness from lentils.
Method
Step 1 of 4
Heat the oil in a large, non-stick pan on medium heat and cook the onions, thyme and carrots for 5 minutes, stirring. Stir in the garlic and mince and cook for 4-5 minutes.
Step 2 of 4
Stir in the chopped tomatoes, lentils and stock and partially cover with the lid. Bring to the boil, reduce the heat and simmer for 15 minutes until the lentils are tender.
Step 3 of 4
Pre-heat the oven to 180°C. Cook the potatoes in a large pot of boiling water for 8-10 minutes, until tender. Drain well, mash and stir in the quark.
Step 4 of 4
Pour the mince into an ovenproof dish, smooth mash on top and bake for 30 minutes, until golden and bubbling.
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