If you’re a fan of Indian samosas, then you’re going to love Zoey Bingley-Pullin’s modern lamb and vegetable samosa pie spin-off. Packed full of nutrition, this recipe can also be altered to suit the littlies, by opting to leave out the spicy ingredients. Who said kids couldn’t enjoy nutritious food!?
3 sweet potato, peeled and cut into
1 tbsp olive oil
1 can brown lentils, drained and rinsed
1 tbsp olive oil C
2 cloves garlic, minced
1 onion, finely chopped
2 teaspoons ground cumin (optional, adults)
1/2 tsp grated ginger
3 tsp bombay curry powder (optional, adults)
500g lamb mince
200g green beans, ends trimmed and cut into 1cm pieces
1 carrot, grated
1 can tomatoes
1 egg, whisked
1 sweet gem lettuce, broken into leaves
1 lebanese cucumber, diced
Salad dressing of your choice
- Preheat oven to 220°C. Bring a large pot of salted water to the boil.
- Cook sweet potato in the pot of boiling water for 10-12 minutes, until very soft.
- Heat olive oil in a large fry-pan on medium-high heat. Add the garlic and onion and cook for 2 minutes, until softened. Add the cumin, ginger and Bombay curry powder and cook, stirring constantly for a further minute, until fragrant.
- Add the lamb mince and cook, stirring with a wooden spoon to break up the mince, for 5-6 minutes, until browned. Stir through the green beans, carrot and can of tomatoes and cook for 4-5 minutes, until the beans are tender. Allow to cool slightly, stir through the whisked egg.
- Drain the sweet potato and roughly mash with olive oil and lentils.
- Season to taste with salt and pepper.
- Pour lamb filling into an oven-proof pie or casserole dish and top with mashed sweet potato lentil mixture. Bake for 15-20 minutes until the pie is bubbly and sweet potato starts to colour.
- While the pie is cooking, toss the salad ingredients together.
- Spoon pie onto plates and serve salad on the side.
Recipe courtesy of My Food Bag