Spiced Beef and Lentil Bake with Sweet Potato Topping

Spiced Beef and Lentil Bake with Sweet Potato Topping served in a white casserole dish with a portion removed to see the filling
  • 6 servings
  • 75 minutes to prepare
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Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 500g lean minced beef
  • 1 tsp ground turmeric
  • 2 tbsp ground cumin
  • 1 tsp cayenne pepper
  • 5cm piece of fresh ginger, peeled and finely chopped
  • 1 large carrot, coarsely grated
  • 150g red lentils
  • 1 tbsp tomato puree
  • 600ml vegetable stock
  • 700g sweet potatoes, peeled & cut into chunks
  • 1 large cauliflower, cut into florets
  • 200ml half-fat creme fraiche
  • 100g frozen peas

Instructions

1 Preheat the oven to 200°C/fan 180°C/gas 6.

2 Heat the olive oil in a large saucepan, add the onion and gently cook for 8 minutes until softened but not coloured. Stir in the garlic and minced beef and cook, breaking up the meat with a wooden spoon, until browned all over.

3 Add the spices and ginger and cook for a few minutes, then stir in the carrot and red lentils and toss well in the spices and onion. Stir in the tomato purée and cook for a further minute. Add the stock and cook, uncovered, over a gentle heat for about 20 minutes until the lentils are tender and you have a lovely, thickened sauce.

4 Meanwhile, put the sweet potatoes in a large saucepan of cold water, bring to the boil and cook for 15 minutes. Add the cauliflower and cook for a further 7 minutes, until the sweet potatoes and cauliflower are very soft when pierced with a knife.

5 Drain well and return to the pan, add the crème fraîche and mash together to make a creamy yet coarse mash.

6 Stir the frozen peas into the mince mixture. Spoon into the bottom of a 40cm x 30cm baking dish, then spoon the mash on top, leaving it quite rough to make sure you get a crisp crust. Bake for 20 minutes until golden and bubbling.

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