butternut and lentil cottage pie

Serves: 6

Ingredients:
4 teaspoons canola oil
500 g lean beef or ostrich mince
2 onions, chopped
2 carrots, peeled and chopped
250 g mushrooms, chopped
2 teaspoons dried mixed herbs
1 teaspoon ground coriander
2 teaspoons mild mustard
1 x 410 g tin chopped tomatoes
½ cup rooibos tea
½ cup uncooked red lentils
lemon juice and black pepper to taste
¼ teaspoon salt
750 g butternut, peeled ,cubed and boiled

Method:
heat half the oil in a large saucepan and fry mince until brown. remove and set aside
heat the remaining oil in the same pan and fry onions, carrots and mushrooms until soft. add mixed herbs, coriander, mustard, mince and tomatoes. reduce the heat and simmer over a low heat, with a lid, for 20 minutes.
add tea and lentils and simmer with the lid for another 15-20 minutes or until lentils are soft. season well with lemon juice and pepper.
preheat the oven to 200 ˚c.
reduce the heat and simmer for 20 minutes or until just soft. drain well and lightly mash or crush with a fork. season with lemon juice and black pepper.
spoon mince mixture into an oven dish, spread butternut on top in an even layer. bake for about 20 minutes or until golden brown and heated through.
serve with green veggies like pan-fried or steamed broccoli and baby marrows, seasoned with fresh herbs and lemon juice or fill your plate with a tomato salad.