Quick family beef and lentil pie
7
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Celery
1 stick(s), finely chopped
Carrot(s)
2 medium, finely chopped
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Fresh coriander
2 tsp
Ground paprika
1 tsp, smoked
Vegetable stock, liquid, salt-reduced
¾ cup(s), (185ml)
Cornflour
1 tbs
Lean beef mince, raw
400 g
Lentils, canned, rinsed, drained
1 400g can, (400g can)
Fresh coriander
¼ cup(s), finely chopped
Lemon juice
1 tbs
Reduced-fat puff pastry
1 sheet(s), just thawed
Instructions
1
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.
2
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.
3
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.
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