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Whether or not you're planning an elaborate menu or only going ahead for tomorrow Lamb and lentil cottage pie. This recipe comes from many decades of participating in in the kitchen. I find that including a few ingredients to your recipe adds thickness to that which exactly is usually dull. You might well be searching for lighter food items to make together with your leftovers. Nice and gentle Lamb and lentil cottage pie ideal for post-vacation. The ingredients in this recipe make your tongue thumping, also have become waist-friendly once you require a'snack' following an active trip. Employing several components as alternatives, this soup has been loaded using a fall and spicy flavor that makes it creamy. The perfect Lamb and lentil cottage pie to warm you up on cool winter days. Excellent for using leftover.

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How to make Lamb and lentil cottage pie

Yield = 5
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 1 tablespoon oil
  • 150g button mushrooms, thinly sliced
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 zucchini, finely chopped
  • 2 garlic cloves, crushed
  • 400g lamb mince
  • 400g can diced tomatoes
  • 1 cup red lentils, rinsed
  • 1 cup beef stock
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika

Potato topping

  • 4 medium potatoes, peeled, chopped
  • 1/3 cup milk
  • 1/3 cup tasty cheese, grated
  • 30g butter
  • 1 egg yolk

Method

  • Step 1 Preheat oven to 200C. Lightly grease a 2-litre ovenproof dish.
  • Step 2 Heat oil in a large saucepan on high. Sauté mushrooms, onion, carrot, zucchini and garlic for 3-4 mins, until onion is tender. Transfer to a bowl.
  • Step 3 Brown mince well in same pan for 4-5 mins, breaking up lumps with the back of a spoon as it cooks. Stir in tomatoes, lentils, stock, cumin and paprika. Cook, covered, for 10 mins.
  • Step 4 Return vegetables to pan. Simmer, uncovered, for 5 mins, until sauce thickens. Spoon mixture into prepared dish.
  • Step 5 Potato Topping: Meanwhile, place potatoes in a medium saucepan. Cover with water. Bring to boil, covered. Partially remove lid and cook for 10-15 mins, until very tender. Drain well. Return potatoes to pan. Mash with milk, cheese, butter and yolk, until smooth. Season to taste.
  • Step 6 Spoon potato over lamb mixture. Swirl a fork through potato. Bake for 20-25 mins until potato is golden.