Lamb & Lentil Cottage Pie - cooking recipe

Ingredients

2 tablespoons olive oil
150 g button mushrooms, thinly sliced
1 onion, finely chopped
1 carrot, finely chopped
1 zucchini, finely chopped
2 garlic cloves, crushed
400 g ground lamb
400 g diced tomatoes
1 cup red lentil, rinsed
1 cup beef stock
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon dried rosemary
4 medium cooked potatoes, peeled and chopped
1/3 cup milk
1/3 cup grated cheddar cheese
30 g butter
1 egg yolk

Preparation

Preheat oven to 200 degrees celcius.
Lightly grease a 2-litre ovenproof dish.
Heat oil in a large saucepan.
Saute mushrooms, onion, carrot, zucchini & garlic for 3-4 minutes until onion is tender. Transfer to a bowl.
Brown mince well in same pan for 4-5 minutes.
Stir in tomatoes, lentils, stock and all the herbs and spices. Cook covered for 10 minutes.
Return vegetable mixture to pan. Simmer, uncovered for 5 minutes until sauce thickens.
Transfer mixture into prepared dish.
Mash the potatoes with the milk, cheese, butter and egg yolk until smooth. Season to taste.
Spoon the mashed potato evenly over lamb mixture.
Bake for 20-25 minutes until potato top is golden.