ingredients
1/2 cup green lentils
1 tablespoon olive oil
1 medium onion, peeled and chopped
1 clove garlic, peeled and crushed
3/4 pound boned leg of lamb, trimmed of fat and minced
2 small carrots, peeled and diced
1/2 cup mushrooms, wiped and chopped
1/3 cup frozen sweetcorn kernels
1 level teaspoon chopped fresh rosemary, or 1/2 level teaspoon dried rosemary
1 level teaspoon chopped fresh mint, or 1/2 level teaspoon dried mint
1 tablespoon tomato puree
14 ouncetinned chopped tomatoes
1 1/2 pound potatoes, peeled and cut up
4 tablespoons skimmed milk
1/8 level teaspoon salt
Freshly ground black pepper
method
1. Cook the lentils and drain them thoroughly.
2. Meanwhile, heat the oil in a large saucepan and toss the onion and garlic in it over a high heat for 2 minutes, until lightly browned. Stir in the lamb and cook for about 5 minutes, until the meat is no longer pink, breaking up any lumps with a fork.
3. Mix in the carrots, mushrooms, sweetcorn, rosemary and mint and cook for 2 minutes, then add the tomato puree and the tomatoes with their juice. Cover the saucepan and simmer for 20 minutes.
4. Boil or steam the potatoes until soft. Drain and mash them, then add the milk and beat until smooth. Cover and set aside.
5. Uncover the pan of lamb and vegetables and cook more briskly for 5 minutes to evaporate some of the liquid. Stir in the cooked lentils and salt, and season with pepper.
6. Turn the lamb mixture into an ovenproof dish, spread the potato over the top and mark with a fork. Cook in the heated oven for about 20 minutes, until golden brown.
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more information
Peas and carrots go particularly well with the sweet flavour of the lamb. Instead of lamb you can use lean minced beef, seasoned with 1 teaspoon of prepared mustard and A teaspoon dried thyme, or lean minced pork seasoned with 1 teaspoon dried sage and A teaspoon dried marjoram.
