- 1tbsp rapeseed oil
- 1 onion, chopped
- 3–4 fresh thyme sprigs
- 2 large carrots (300g), diced
- 250g lean lamb mince
- 1tbsp plain flour
- 1tsp reduced-salt vegetable bouillon, made up to 350ml stock with boiling water
- 225g tin chopped tomatoes
- 1tbsp tomato purée
- 400g tin green lentils, drained
- 1tsp Worcestershire sauce
For the topping
- 650g king edward or maris piper potatoes, roughly chopped
- 250g sweet potatoes, chopped
- 2tbsp half-fat crème fraîche
- 1tbsp semi-skimmed milk
- Heat the oil in a large, deep frying pan or saucepan. Fry the onion and thyme for 2–3 min. Add the carrots and fry for 5–8 min, stirring occasionally, until the vegetables start to brown. Stir in the mince to break it down and fry for 1–2 min until no longer pink. Stir in the flour, scraping the bottom of the pan to stop the meat sticking, then cook for 1–2 min more. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato purée, lentils and Worcestershire sauce and season with ground black pepper. Reduce the heat and simmer, covered, for 45 min, stirring occasionally.
- Meanwhile, prepare the topping. Put all the potatoes in a large pan of boiling water and bring back to the boil, then reduce the heat and simmer for 12–15 min until tender. Drain well, then return to the pan. Mash until smooth, then beat in the crème fraîche and milk until light and fluffy. Preheat the oven to 200°C/fan 180°C/gas 6.
- When the filling is ready, spoon into a 1.5 litre ovenproof dish, removing the thyme. Cover with the mash, forking over a swirly pattern. Bake for 20–25 min until the filling is bubbling around the edges and the top is crisp and golden. Pop under a hot grill for 5 min if not crisp enough. Let it stand for 5 min before serving.
Nutrition per serving
Read more on how we calculate nutrition.
429kcal 22g 12g 4g 11g 15g 0.9g 104mg 63g 5mg