1 tablespoon olive oil
2 celery stalks, finely chopped
2 medium carrots, finely chopped
1 garlic clove, crushed 600g lean lamb mince
2 tablespoons tomato paste
2 x cans tomatoes
1/2 cup dried red lentils
300g butternut pumpkin, peeled, chopped
1 sweet potato, peeled, chopped
1/2 cup buttermilk
Salad leaves, to serve
METHOD
- Preheat oven 180°C
- Heat oil in a large frying pan over medium-high heat.
- Add celery, carrot and garlic. Cook, stirring, for 3-4 minutes or until tender. Add mince. Cook, stirring with a wooden spoon to break up mince until browned.
- Add tomato paste. Cook, stirring, for 2 minutes.
- Add tomato and lentils.
- Reduce heat to medium-low. Simmer for 20 to 30 minutes or until lentils are tender and sauce has thickened. Season with pepper.
- Meanwhile, place pumpkin and sweet potato in a large saucepan. Cover with cold water. Bring to the boil. Boil, uncovered, for 15 minutes or until tender. Drain. Return to pan. Add buttermilk. Mash until smooth. Season with pepper. Cover to keep warm.
- Spoon lamb mixture into a 10 cup-capacity, 9cm-deep, round ovenproof dish. Top with mash.
- Bake for 20 minutes or until heated through and slightly browned.
- Remove from oven, stand for 5 minutes. Serve with salad leaves or steamed frozen peas.
Adapted from: http://www.taste.com.au/recipes/20137/lamb+and+lentil+pie
