Recipe Credit to Maslissa Fedele
Heat oil in a fry pan and add the onion and garlic, cook until transparent and add the carrot and celery.
After 2-3 minutes add in the lamb minced, followed with the lentils. Break up the lamb mince as you mix.
Add flour, tomato paste, sauce, bay leaf, red wine and mix.
Add in the stock and leave to simmer over a medium heat. Season as desired.
Once this has reached your desired consistency (it should be thick) take off the heat and add to your baking tray. Set aside and allow to cool completely.
Meanwhile, to make the mash simply boil the potatoes until soft. Use a potato ricer and mash with the butter and milk until super smooth. Season as desired.
Add the mash on top of the cooled mixture and use a fork to add texture to the potato. Drizzle with melted butter and grate parmesan cheese.
Bake at 180ºC for 35 minutes. Allow to cool slightly before slicing. Enjoy!
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