Recipe by Sarah
From the Low-Cholesterol Cooking for your Health Cookbook. I made these in individual ramekins, but you could just as easily, make it in one casserole dish. Freezes well too.
For the pies
- 1 cup green lentil
- cold water
- 225 g beef mince (lean)
- 1 onion, diced
- 2 celery ribs, diced
- 1 carrot, diced
- 1 garlic clove, finely chopped
- 1 (425 g) can chopped tomatoes
- 2 teaspoons vegemite (or other yeast extract)
- 1 bay leaf
For the Topping
- 450 g potatoes, peeled and cut
- 450 g parsnips, peeled and cut
- 4 tablespoons plain low-fat yogurt
- 3 tablespoons chives, chopped
- 4 teaspoons parmesan cheese, freshly grated
Directions See How It's Made
- Place lentils in a saucepan with cold water to cover. Cook over a high heat until boiling, then boil for 10 minutes.
- In another frying pan brown the beef mince. Once browned add the onion, celery, carrot and the garlic. Cook over low heat for 5 minutes and stir in tomatoes.
- Drain lentils and reserve 300ml (1 1/4 cups) of the cooking liquid. If not enough cooking liquid top up with hot water.
- Add lentils to meat mixture, then dissolve the vegemite in the cooking liquid and stir into meat mixture.
- Add bay leaf and bring mixture back to the boil, lower heat and simmer for 20 minutes.
- Meanwhile make the topping.
- Place potato and parsnip in a saucepan and cover with water (lightly salted if you desire).
- Bring to the boil and cook for about 15 minutes or until tender.
- Drain into a bowl and mash together with the yoghurt and the chives.
- Preheat the grill (Broiler).
- Remove bay leaf from meat mixture and divide the mixture among 4 2 cup capacity ramekins.
- Spoon or pipe the potato/parsnip mash over the top and sprinkle with parmesan cheese.
- Place under the griller for a few minutes or until the potato topping is nicely golden.