Quick family beef and lentil pie
1 medium, finely chopped
1 individual, finely chopped
2 medium, finely chopped
2 clove(s), crushed
1 tsp, smoked
Vegetable stock, liquid, salt-reduced
¾ cup(s), (185ml)
lean beef mince
lentils, canned, rinsed, drained
1 can(s), (400g can)
¼ cup(s), finely chopped
reduced-fat puff pastry
1 individual, just thawed
- Preheat oven to 220°C or 200°C fan-forced. Heat oil in a large saucepan over medium-high heat. Cook onion, celery, carrot and garlic, stirring occasionally, for 10 minutes or until softened. Add cumin, ground coriander and paprika and cook, stirring, for 1 minute or until fragrant.
- Combine stock and cornflour in a bowl. Add mince to pan with vegetable mixture and cook, stirring to break up lumps, for 3 minutes or until browned. Add cornflour mixture and lentils and cook, stirring, for 1–2 minutes or until sauce has thickened. Remove from heat. Stir in fresh coriander and juice and season with salt and pepper.
- Spoon mince mixture into a 1.25 litre (5-cup) capacity round pie dish. Top with pastry, pressing edges to seal. Trim excess pastry and discard. Bake for 25 minutes or until pastry is golden and crisp. Serve.