- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 2 carrots, peeled and diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 stick celery, diced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 yellow pepper, diced
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- pinch of cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 250g lean lamb mince (10% fat)
- 1 courgette, diced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 tbsp tomato purée
- 400ml low salt beef stock (we used Kallo for gluten-free pies, see tip below)
- 100g lentils, thoroughly rinsed
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1.2kg Maris Piper potatoes
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 75ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 60g grated cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
Heat the oil in a medium saucepan, add the onion and cook for around 5 mins until softened. Stir in the garlic, carrots, celery, pepper and cumin. Cook for a further two mins, then add the lamb. Brown the meat, tipping off any excess fat. Add the courgette and tomato purée, then fry for a few mins more. Pour in the stock, add the lentils and bring to a simmer. Cook for 40 mins, stirring from time to time.
Heat the oven to 180C/fan 160C/gas 4. Boil the potatoes for 10-15 mins until tender. Drain, then mash with the butter and milk.
Remove the lamb mixture from the heat and use a stick blender to purée. Stir as you purée, blending down the pieces of vegetables. Spoon into 8 largish individual ramekins. Top with the mash and grated cheese. The pie can now be chilled and frozen for up to a month.
Bake for 30 mins until the top is golden and the mince is bubbling up at the sides. (Cook from frozen at 160C/fan 140C/gas 3 for about 40 mins, then turn up to 180C/fan 160C/gas 4 for 20-30 mins or until golden on top and piping hot in the centre.) Leave to stand for at least 10 mins before serving. Check it has cooled down sufficiently in the centre before giving it to young children.
Gluten freeNot all stock cubes are gluten-free. Always check the packaging if this is important. Kallo very low salt organic beef stock cubes are gluten-free.