Calories 737 per portion
Fat 25g (10.8g sat) per portion
Suitable for freezing

Ingredients

• Sunflower oil 1 tbsp
• Minced beef 500g (1lb 2oz)
• Onion 1, peeled and chopped
• Medium hot curry powder 2 tbsp
• Carrot 150g (5oz), diced
• Red lentils 150g (5oz)
• Beef stock 600ml (1 pint)
• Tomato purée 1 tbsp
• Sultanas 50g (2oz)
• Salt and freshly ground black pepper
• Potatoes 680g (1½lb), peeled and cut into chunks
• Butter 50g (2oz) Milk 4 tbsp
• Ground turmeric ¼ tsp
• Cooked frozen peas to serve (optional)

Instructions

1. Heat the oil in a saucepan over a medium heat and fry the mince and onion, stirring and breaking up the mince, for about 5 minutes until it is evenly browned.
2. Stir in the curry powder and carrot, cook 1 minute and then mix in the lentils. Pour in the stock, tomato purée, sultanas and seasoning and bring to the boil. Cover and simmer for 25 minutes, stirring occasionally until the lentils are soft.
3. Meanwhile, put the potatoes into a saucepan with just enough lightly salted water to cover them. Cover with the lid and bring the water to the boil. Then reduce the heat and simmer for about 15 minutes until the potatoes are tender.
4. Drain the potatoes, return them to the pan with half the butter and the milk and turmeric and season with salt and pepper. Mash well, adding the milk as needed to make a soft spoonable mash.
5. Preheat the grill to hot. Spoon the mince mixture into an ovenproof dish, cover with the potato and fork the mash into an even layer. Dot the remaining butter over the top and grill for 5–10 minutes until browned. Serve with peas, if you like.

Cook’s tip
Leftover lentils can be used to make a delicious, filling soup. Cook 110g (4oz) lentils with 1 chopped potato, carrot, onion and parsnip (or any other leftover veg you fancy) and 900ml (1½ pints) stock very gently for 1 hour. Purée with a stick blender before you serve.