BEEF AND LENTIL PIES

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Beef and Lentil Pies image

From the Low-Cholesterol Cooking for your Health Cookbook. I made these in individual ramekins, but you could just as easily, make it in one casserole dish. Freezes well too.

Provided by Sarah

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup green lentil
cold water
225 g beef mince (lean)
1 onion, diced
2 celery ribs, diced
1 carrot, diced
1 garlic clove, finely chopped
1 (425 g) can chopped tomatoes
2 teaspoons vegemite (or other yeast extract)
1 bay leaf
450 g potatoes, peeled and cut
450 g parsnips, peeled and cut
4 tablespoons plain low-fat yogurt
3 tablespoons chives, chopped
4 teaspoons parmesan cheese, freshly grated

Steps:

  • Place lentils in a saucepan with cold water to cover. Cook over a high heat until boiling, then boil for 10 minutes.
  • In another frying pan brown the beef mince. Once browned add the onion, celery, carrot and the garlic. Cook over low heat for 5 minutes and stir in tomatoes.
  • Drain lentils and reserve 300ml (1 1/4 cups) of the cooking liquid. If not enough cooking liquid top up with hot water.
  • Add lentils to meat mixture, then dissolve the vegemite in the cooking liquid and stir into meat mixture.
  • Add bay leaf and bring mixture back to the boil, lower heat and simmer for 20 minutes.
  • Meanwhile make the topping.
  • Place potato and parsnip in a saucepan and cover with water (lightly salted if you desire).
  • Bring to the boil and cook for about 15 minutes or until tender.
  • Drain into a bowl and mash together with the yoghurt and the chives.
  • Preheat the grill (Broiler).
  • Remove bay leaf from meat mixture and divide the mixture among 4 2 cup capacity ramekins.
  • Spoon or pipe the potato/parsnip mash over the top and sprinkle with parmesan cheese.
  • Place under the griller for a few minutes or until the potato topping is nicely golden.

Nutrition Facts : Calories 545.9, Fat 13.2, SaturatedFat 5, Cholesterol 42.3, Sodium 235.5, Carbohydrate 79.3, Fiber 25.3, Sugar 13.4, Protein 29.6

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