Lamb And Lentil Pie

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This hearty family pie is full of healthy vegetables and lentils.

The ingredient of Lamb And Lentil Pie

• 1 tablespoon 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 crushed tomatoes
• 1 2 cup dried red lentils
• 300g butternut pumpkin peeled chopped
• 200g nicola potatoes peeled chopped
• 1 2 cup buttermilk
• salad leaves to serve

The Instruction of lamb and lentil pie

• preheat oven 180u00b0c 160u00b0c fan forced heat oil in a large frying pan over medium high 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
• 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
• 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
• 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 with salad leaves

Nutritions of Lamb And Lentil Pie

calories: 562 367 calories
calories: 27 grams fat
calories: 9 grams saturated fat
calories: 30 grams carbohydrates
calories: 15 grams sugar
calories: n a
calories: 44 grams protein
calories: 100 milligrams cholesterol
calories: 351 04 milligrams sodium
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calories: nutritioninformation