Prep 30 mins
Cook 25 mins
I found this little treasure of a recipe in a Woman's magazine, and just had to try it. Well I made it for hubby and I last night and I have to say it is yummy so I thought I would share it! I was a bit unsure about the lentils ingredient, but it really worked well. I grated the zucchini rather than chopped it and I used normal paprika rather than smoked. I also added a bit more stock and herbs for my personal taste.
- 2 tablespoons olive oil
- 150 g button mushrooms, thinly sliced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 zucchini, finely chopped
- 2 garlic cloves, crushed
- 400 g ground lamb
- 400 g diced tomatoes
- 1 cup red lentil, rinsed
- 1 cup beef stock
- 1 teaspoon ground cumin
- 1⁄2 teaspoon smoked paprika
- 1 teaspoon dried rosemary
- 4 medium cooked potatoes, peeled and chopped
- 1⁄3 cup milk
- 1⁄3 cup grated cheddar cheese
- 30 g butter
- 1 egg yolk
- Preheat oven to 200 degrees celcius.
- Lightly grease a 2-litre ovenproof dish.
- Heat oil in a large saucepan.
- Saute mushrooms, onion, carrot, zucchini & garlic for 3-4 minutes until onion is tender. Transfer to a bowl.
- Brown mince well in same pan for 4-5 minutes.
- Stir in tomatoes, lentils, stock and all the herbs and spices. Cook covered for 10 minutes.
- Return vegetable mixture to pan. Simmer, uncovered for 5 minutes until sauce thickens.
- Transfer mixture into prepared dish.
- Mash the potatoes with the milk, cheese, butter and egg yolk until smooth. Season to taste.
- Spoon the mashed potato evenly over lamb mixture.
- Bake for 20-25 minutes until potato top is golden.