Method
- Lightly spray a large, deep frying pan with olive oil and heat over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until starting to soften. Add the garlic and mince and cook, breaking up the lumps with a spoon, for 3-4 minutes, until browned. Add the peas, carrots and corn, lentils, tomatoes, stock, oregano and Worcestershire sauce. Stir to combine. Simmer, partially covered, stirring occasionally, for 20 minutes or until the sauce has thickened and flavours develop.
- Meanwhile, put the potatoes in a large saucepan of water and bring to the boil. Boil for 15 minutes or until tender. Drain and return to the pan to rest for 3–5 minutes. Add the margarine and lightly season with salt. Mash until smooth.
- Transfer the mince mixture into a 1.5L deep round baking dish. Spoon the mash evenly on top and bake for 25 minutes or until the top is golden and the sauce is bubbling around the edges. Leave it to stand for 5 minutes, then serve.
Serving tip
Serve with a fresh garden salad.
Variations:
Use lean beef mince instead of lamb, if preferred.
Add one or two bay leaves before simmering to help flavours develop.
Sprinkle finely grated parmesan cheese over the potato before baking.
Cooking tip:
The sauce won't thicken any further in the oven, as no steam escapes during baking. So, make sure to cook it until you reach your desired consistency before pouring it into the dish.
Allow the mince mixture to cool in the baking dish for around 30 minutes before spooning the mash evenly on top. This can help prevent the potato seeping into the mixture and maintain the two layers.
Money-saving tip:
Use jarred minced garlic, beef stock cubes or dried oregano as some budget saving ingredient swaps.
Storage tip:
TO REFRIGERATE: Store pie in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.
TO FREEZE: Store pie, as above, for up to 3 months. Thaw in the refrigerator overnight and reheat as above to serve.
Nutrition tip:
Add extra veggies to the mince mixture such as capsicum, zucchini and mushrooms for added nutrients and flavour.
