Member recipe by lola909
- 1 tablespoon olive oil
- 1kg (2lb) turkey mince
- 1 carrot finely chopped
- 1 red onion finely chopped
- 1 tablespoon tomato puree (or 2 tblsp tomato ketchup)
- 2 stock cubes
- Dash of Worcestershire Sauce
- 1 cup puy lentils
- 1 teaspoon plain flour
- 1 tablespoon fresh marjoram leaves or 1 teaspoon dried
- Cracked black pepper
- ÃÂÃÂÃÂÃÂ½ squash peeled and chopped
- Milk and butter
- Red Leicester cheese (optional)
- Put the lentils in a saucepan and add enough water to cover generously. Bring to the boil and simmer for 10-15 minutes.
- Put the chopped squash into a saucepan and add water ÃÂÃÂ¢ÃÂÃÂÃÂÃÂ cover and boil until soft. (hint: squash takes less time to cook than potatoes - about 8 -9 minutes total ÃÂÃÂ¢ÃÂÃÂÃÂÃÂ probe with a knife regularly to ensure they are not overdone). Remove from heat and drain as soon as cooked through. Add milk and butter gradually and mash to a soft pulp. Season with cracked black pepper.
- Meanwhile heat the olive oil in a frying pan and fry the onion and carrot until sl browned and softened. Add the mince meat and cook, squashing out lumps as you go. Once the meat is browned, add the flour and stir in. Add the tomato puree (or ketchup.
- Crumble over the stock cubes and add the lentils including the liquid to the pan. Add another cup of water and the herbs and seasoning and continue to cook over a low heat until the liquid reduces to a thick gravy.
- Put the mixture into a deep ovenproof dish and spread over the mashed squash. Top with cheese for a richer crust. Put into an oven preheated to 200c (400f) and bake for around 20 minutes until the top is browned and crispy.