Kumara-top pie

Author: Jennie Milsom

Photographer: Melanie Jenkins

Serves: 4

Time to make: 30 mins , plus time to make savoury mince

Ingredients

More weights & measures

2 medium kumarasweet-potatoX, chopped

2 potatoes, chopped

1 quantity Savoury mince

1 tablespoon plain flourall purpose flourX

½ cup chicken or vegetable stock

400g can lentils, drained, rinsed

1 tablespoon Worcestershire sauce

2 teaspoons olive oil

2 tablespoons roughly chopped parsley

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Instructions

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1 Put kumara and potatoes into a pan of lightly salted cold water. Cover and bring to the boil, then simmer for 10-15 minutes until tender. Drain, return to pan, season and mash together.

2 Meanwhile, put savoury mince into a large pan with flour. Heat gently for 5 minutes, stirring, until slightly sticky. Add stock. Bring to the boil, then simmer for 2-3 minutes until stock has almost evaporated. Add lentils and Worcestershire sauce, then spoon into a pie dish.

3 Top with mashed kumara mixture, drizzle over olive oil, then grill for 5 minutes or until golden. Scatter with parsley and serve immediately.

HFG tip

This pie can be made in advance. Cover and chill until needed. Reheat in a hot oven until heated through, then crisp top under a grill.

You can also use the savoury mince base in these recipes:

Tangy ragout
Refreshing noodle salad
Fragrant curry

Nutrition Info (per serve)

Calories 397 cal

Kilojoules 1660 kJ

Protein 26 g

Total fat 16 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 7 g

Dietary fibre 6 g

Sodium 670 mg

Calcium 80 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.