LAMB & LENTIL SHEPHERD’S PIE
SERVES 6 PREP 30 MINS COOK 2¾ HOURS PER SERVE 2541kJ COST
• 1kg boneless lamb shoulder, 2cm pieces• 1 tbsp olive oil• 1 onion, diced• 2 carrots, diced• 2 celery stalks, diced• 2 garlic cloves, crushed• 2 tsp ground cumin• 4 cups beef stock• 1 sprig rosemary• 1 tbsp soy sauce• 1 tbsp Worcestershire sauce• ½ cup dried red lentils• 4 parsnips, peeled, chopped• 1 kumara, peeled, chopped• 400g can cannellini beans, rinsed, drained• ½ cup milk• ¾ cup grated cheddar 1 Brown lamb in oil in two batches, 4-5 minutes each, until evenly coloured. Remove from pan.
2 Saute onion, carrot and celery 2-3 minutes. Stir in garlic and cumin and cook 1 minute.
3 Return lamb to pan with stock, rosemary and sauces. Bring to a simmer. Reduce heat to low and cook 1½ hours, covered, until lamb is…
