A comforting and filling pie that will soon become a family favourite! The lentils add extra fibre to the dish and bulk out the small amount of minced beef.
Makes approximately 4 servings
Preparation time is approximately 30 minutes
Cooking time is approximately 30 minutes
1 tablespoon of olive oil
250g of minced beef
1 large carrot, grated
1 tablespoon of tomato puree
200g red lentils
600ml beef stock (gluten free if necessary)
2 handfuls of frozen peas
1.25kg sweet potato, peeled and cubed
50g butter (dairy free if necessary)
Salt & pepper
How to make your beef and lentil pie
Heat the oven to 200C.
Heat the oil in the frying pan and add the minced beef. Brown for 5 mins. Add the carrot and cook for further 2 mins.
Stir in the tomato puree and seasoning. Add the lentils and stock. Simmer for 20 mins and add the peas.
Meanwhile bring a pan of water to the boil and add the sweet potatoes. Simmer for 15 mins until soft. Drain and mash with the butter.
Spoon the mince into a large ovenproof dish and spoon the mash over the top.
Bake for about 30 mins.
HINTS & TIPS
Any leftovers would keep in the fridge for 2 - 3 days. Only reheat once!
You could freeze this once it's all prepared (before baking).
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