Moroccan lamb cottage pie
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Ground cumin
2 tsp
Ground paprika
2 tsp
Ground allspice
½ tsp
Lean lamb mince
500 g
Tomato paste
2 tbs
Zucchini
1 large, chopped
Chicken stock
1 cup(s), (250ml)
Lentils, canned, rinsed, drained
1 400g can, (1x400g can)
Celeriac
900 g, bulb, cut into 2cm pieces
Instructions
1
Heat oil in a deep non-stick frying pan over medium heat. Cook onion, stirring, for 4–5 minutes or until softened. Add garlic, ginger, cumin, paprika and allspice and cook, stirring, for 1 minute or until fragrant.
2
Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add tomato paste and cook, stirring, for 1 minute. Add zucchini, stock and lentils and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until zucchini is tender. Transfer to a 1.5 litre (6-cup) capacity ovenproof dish.
3
Meanwhile, boil, steam or microwave celeriac bulb until tender. Drain. Mash in a large bowl. Spoon mash over lamb mixture and lightly spray with oil.
4
Preheat grill on high. Grill pie for 5 minutes or until light golden. Serve.
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