Ingredients

1 tablespoon olive oil

150 gram button mushrooms, thinly sliced

1 onion, finely chopped

1 carrot, finely chopped

1 zucchini, finely chopped

2 garlic cloves, crushed

400 gram lamb mince

400 gram can diced tomatoes

1 cup red lentils, rinsed

1 cup beef stock

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Potato topping

4 medium potatoes, peeled chopped

1/5 cup milk

1/3 cup grated tasty cheese

30 gram butter

1 egg yolk

Method

Lamb and lentil cottage pie

1.Preheat oven to hot, 200°C. Lightly grease a 2-litre ovenproof dish.

2.Heat oil in a large saucepan on high. Saute mushrooms, onion, carrot, zucchini and garlic for 3-4 minutes, until onion is tender. Transfer to a bowl.

3.Brown mince well in same pan for 4-5 minutes, breaking up lumps with the back of a spoon as it cooks. Stir in tomatoes, lentils, stock, cumin and paprika. Cook, covered, for 10 minutes.

4.Return vegetables to pan. Simmer, uncovered, for 5 minutes, until sauce thickens. Spoon mixture into prepared dish.

5.Make Potato Topping as per method below.

6.Spoon potato over lamb mixture. Swirl a fork through potato. Bake for 20-25 minutes, until potato is golden.

Potato topping

7.Place potatoes in a medium saucepan. Cover with water. Bring to boil, covered. Partially remove lid and cook tor 10-15 minutes, until very tender. Drain well. Return potatoes to pan. Mash with milk, cheese, butter and yolk, until smooth. Season to taste.