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Recipe Instructions

Preheat oven to 200C. Lightly grease a 2-litre ovenproof dish.

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.

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.

Return vegetables to pan. Simmer, uncovered, for 5 mins, until sauce thickens. Spoon mixture into prepared dish.

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.

Spoon potato over lamb mixture. Swirl a fork through potato. Bake for 20-25 mins until potato is golden.

Recipe Ingredient

18.40 gm 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

250.00 ml red lentils, rinsed

255.00 gm beef stock

2.50 gm ground cumin

1.25 gm smoked paprika

4 medium potatoes, peeled, chopped

84.98 gm milk

82.50 ml tasty cheese, grated

30g butter

1 egg yolk

Cook Time

50M

Prep Time

20M

Total Time

70M

Nutrition

152.31 calories

31.6 grams fat

14.0 grams saturated fat

58.9 grams carbohydrates

6.1 grams sugar

31.8 grams protein

113.7 milligrams cholesterol

313 milligrams sodium

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NutritionInformation

Keywords

Shepherds pie, canned tomatoes, zucchini, carrot, mushrooms, lentil, mince, lamb, pie

Description

This savoury pie recipe will satisfy and nourish your whole family.

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