Beef And Lentil Pies

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup green lentil
• cold water
• 225 g beef mince (lean)
• 1 onion, diced
• 2 celery ribs, diced
• 1 carrot, diced
• 1 garlic clove, finely chopped
• 1 (425 g) can chopped tomatoes
• 2 teaspoons vegemite (or other yeast extract)
• 1 bay leaf
• 450 g potatoes, peeled and cut
• 450 g parsnips, peeled and cut
• 4 tablespoons plain low-fat yogurt
• 3 tablespoons chives, chopped
• 4 teaspoons parmesan cheese, freshly grated

Recipe

• 1 place lentils in a saucepan with cold water to cover. cook over a high heat until boiling, then boil for 10 minutes.
• 2 in another frying pan brown the beef mince. once browned add the onion, celery, carrot and the garlic. cook over low heat for 5 minutes and stir in tomatoes.
• 3 drain lentils and reserve 300ml (1 1/4 cups) of the cooking liquid. if not enough cooking liquid top up with hot water.
• 4 add lentils to meat mixture, then dissolve the vegemite in the cooking liquid and stir into meat mixture.
• 5 add bay leaf and bring mixture back to the boil, lower heat and simmer for 20 minutes.
• 6 meanwhile make the topping.
• 7 place potato and parsnip in a saucepan and cover with water (lightly salted if you desire).
• 8 bring to the boil and cook for about 15 minutes or until tender.
• 9 drain into a bowl and mash together with the yoghurt and the chives.
• 10 preheat the grill (broiler).
• 11 remove bay leaf from meat mixture and divide the mixture among 4 2 cup capacity ramekins.
• 12 spoon or pipe the potato/parsnip mash over the top and sprinkle with parmesan cheese.
• 13 place under the griller for a few minutes or until the potato topping is nicely golden.