(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 4g
Dietary fibre 6g
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:
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