Difficulty of recipe preparation: Easy
Preparation time: 40
Cooking time: 1.5 hours
- 500g red split lentils
- 1kg lamb shoulder – chopped into small pieces with fat removed
- 1 onion
- 1 carrot – chopped into small pieces
- 1 stick celery – chopped into small pieces
- 2 anchovies – crushed in olive oil
- 2 cloves garlic – chopped
- 1 bunch Thyme – stripped from stems
- 1 tblsp plain flour or cornflour
- 2 cups vegetable stock
- 1/2 bottle red wine
- 1 tblsp tomato paste
- 1tblsp mix of 80% red wine vinegar & 20% balsamic vinegar or to taste
- 1 bay leaf
- Salt and pepper to taste
- 3 sheets of butter puff pastry or filo pastry for a healthy option
- egg for basting.
- Place lentils in a pot, cover in water and leave to soak.
- Saute onion, carrot, celery and anchovies in oil in a heavy based pan until onions are transparent then remove and set aside.
- Fry lamb in the same pan and residue oil in small batches until browned, remove leaving the remaining juices and add to the onion mix when cooked.
- In the same pan, sprinkle flour over the base of the pan and leave to absorb the remaining juices (approx 2 minutes)
- Stir and add wine slowly to avoid the flour clumping. Add thyme, garlic, tomato paste, stock, vinegar mix, meat, bay leaf and onion mix. Season to taste, cover and set to simmer for 45 – 1 hour, stirring regularly.
- Heat oven to 180 degrees
- Line pie dish with pastry and blind bake for 10 minutes or until browned.
- Remove bay leaf from the pan, drain lentils, add to the meat filling.
- Pour into pie dish, and cover with a pastry sheet. Decorate with remaining pastry, baste with egg and bake in oven until pastry is browned.
- Serve with vegetables or mashed potato on the side.
Individual pies can also be made by dividing the mixture into smaller pie pots.
Puff pastry can be substituted with filo pastry for a lower fat option.