(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.
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:
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 4g
Dietary fibre 6g
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