Go Back

Mid-Winter Pie with Root Vegetable Crust

This winter pie is a combination of sorts between a Shepherd’s Pie and the South African dish Bobotie - a spiced meat dish topped with an egg custard. I have also added lentils to bulk it out (or use twice the amount of lentils to make a vegetarian pie). Topped with a tasty root vegetable mash.
Servings 6
Prep Time 30 minutes
Cook Time 45 minutes

Ingredients

  • ½ cup dried brown lentils - or use 400g can of lentils, drained
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, diced
  • 500 g lamb or beef mince
  • 2 tsp mild curry powder
  • 1 rounded tbsp flour - can use gluten-free
  • 1 tbsp Worcestershire sauce
  • 2 tbsp fruit chutney - I used homemade feijoa chutney
  • 1 tbsp tomato paste
  • ¾ cup beef or vegetable stock
  • 1 cup frozen peas
  • salt and cracked pepper
  • 800 g combination of root vegetables - kūmara, parsnip, carrot, swede and/or potato
  • 30 g butter
  • ½ cup milk
  • 1 egg

Instructions

  • If using dried lentils, cover with hot water and soak for 6-8 hours (improves digestibility). Drain and rinse, and place in a saucepan. Cover with water and simmer for 15-20 minutes until tender. Drain well.
  • Preheat the oven to 180C (fan 160C).
  • Heat the olive oil in a frying pan and add the onion and carrot. Sauté over a moderate heat for 5 minutes to soften. Add the mince and curry powder and cook until the mince is browned. Sprinkle over the flour and mix well over the heat. Add the worcestershire sauce, chutney, tomato paste, stock, peas and drained lentils. Cook for 6-8 minutes until well combined and thickened. Season to taste with salt and a good grind of cracked pepper.
  • Peel the root vegetables and chop into 3-4cm pieces. Place in a saucepan, cover with water and add a pinch of salt. Simmer until the vegetables are tender. Drain and briefly return to the heat to evaporate any excess moisture. Add the butter and milk and mash together. Add the egg and continue to mash until smooth - use a stick blender to make it extra smooth if you wish.
  • Spoon the mince mixture into the base of a 25 x 30cm baking dish and even off the surface. Dollop spoonfuls of the mash over the mince and spread out evenly.
  • Bake for 30-35 minutes. This dish can be prepared ahead of time allowing an extra 5-10 minutes if baking from cold. Serve with pan-seared winter greens.