Serves 4
THE FILLING
rapeseed oil 1 tbsp (try La Palisse available at gourmet stores)
onion 1, chopped
thyme 3-4 sprigs
carrots 2, diced
lean minced lamb 250g
plain flour 1 tbsp
vegetable stock 350ml
tomatoes 225g, chopped
tomato purée 1 tbsp
Puy lentils 400g, boiled and drained
worcestershire sauce 1 tsp (try American Garden available at gourmet stores)
salt and pepper to season
THE TOPPING
potatoes 650g, roughly chopped
sweet potatoes 250g, roughly chopped
half-fat crème fraîche or hung curd 2 tbsp (try President available at gourmet stores)
semi-skimmed milk 1 cup
Heat the oil in a large, deep sauté pan. Tip in the onion and thyme sprigs and fry for 2-3 minutes. Then add the carrots and fry together for 5-8 minutes, stirring occasionally until the vegetables start to brown. Stir in the mince to break it down. Fry for 1-2 minutes until no longer pink. Stir in the flour, scraping the bottom of the pan in case the meat sticks, then cook for another 1-2 minutes. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato purée, lentils and worcestershire sauce and season. Reduce the heat and immer, covered, for 45 minutes, stirring occasionally.
Meanwhile, prepare the topping. Drop all the potatoes into a large pan of boiling water. Bring back to the boil, then simmer for 12-15 minutes or until they are tender. Drain in a colander then tip back into the pan. Mash with a masher or, briefly, with an electric hand mixer until smooth. Beat in the crème fraîche and milk with a wooden spoon until light and fluffy. Season to taste. Heat the oven to 200°C.
Spoon the meat into a 1.5 litre dish and remove the thyme sprigs. Top with the mash and smooth over with a knife. Use a fork to create a ridged pattern on top. Place the dish on a baking sheet and bake for about 20- 25 minutes until piping hot and the filling starts to bubble around the edges. If the top is not brown enough, pop it under the grill for 5 minutes or until the mash is crisp and golden. Let it sit for about 5 minutes and then serve.