Winter Warmer #2

Tonight I cooked us Lamb and Lentil Pie.  It's a nice spin on a shepherd's pie and I really liked the change of flavour, a bit milder than a shepherd's pie made on beef.  It's full of vegetables and garlic, lots of good things to keep you healthy during the Winter months and it certainly feels like Winter has arrived here.

1 tablespoon of olive oil
2 celery stalks, finely chopped
2 medium carrots, finely chopped
1 garlic clove, crushed
600g lean lamb mince
2 tablespoons tomato paste
800g can of crushed tomatoes
½ cup dried red lentils
300g butternut pumpkin, peeled, chopped
200g nicola potatoes, peeled, chopped
½ cup buttermilk (Ordinary milk seemed to work too)

1. Preheat oven 180℃/160℃ fan-forced.  Heat oil in a large frying pan over medium heat.  Add celery, carrot and garlic.  Cook, stirring for 10 minutes or until tender.  Add mince.  Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.  Add tomato paste.  Cook, stirring for 2 minutes.
2. Add tomato and lentils.  Reduce heat to medium-low.  Simmer for 20 to 30 minutes or until lentils are tender and sauce has thickened.  Season with pepper.
3. Meanwhile, place pumpkin and potato in a large saucepan.  Cover with cold water.  Bring to the boil.  Boil, uncovered for 15 minutes or until tender.  Drain.  Return to pan.  Add buttermilk.  Mash until smooth.  Season with pepper.  Cover to keep warm.
4. Spoon lamb mixture into a 10 cup capacity 9cm deep, round ovenproof dish.  Top with mash.  Bake for 20 minutes or until heated through and slightly browned.  Remove from oven.  Stand for 5 minutes. Serve pie with a side salad of mixed leaves.

I hope you enjoy giving this a try too♥