Forktionary

Beef And Lentil Pies Recipe

These savory Beef and Lentil Pies are a delicious and healthy meal, perfect for a comforting weeknight dinner or a special occasion. From our low-cholesterol cookbook, this recipe is easily adaptable – bake individual ramekins for elegant portions or a larger casserole dish for a family feast. Freezes beautifully for future enjoyment! This recipe combines tender beef mince with hearty lentils, topped with a creamy potato and parsnip mash. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 50 mins
Calories 545.9 kcal
Protein 59g
Rating 5.0 (1 Reviews)
Beef And Lentil Pies 80

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef And Lentil Pies

  • 1 cup green lentils
  • cold water, as needed for cooking
  • 500g lean ground beef
  • 1 onion, chopped
  • 2 celery stalks, finely chopped
  • 1 carrot, diced
  • 2 garlic cloves, minced
  • 400g canned crushed tomatoes
  • 1 tablespoon Vegemite
  • 1 bay leaf
  • 2 potatoes, peeled and cubed
  • 1 parsnip, peeled and cubed
  • 1/2 cup plain yogurt
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons Parmesan cheese, grated

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How to Make Beef And Lentil Pies

  1. Rinse 1 cup of lentils and place in a saucepan with enough cold water to cover completely. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes.
  2. While lentils simmer, brown 500g lean ground beef in a large frying pan over medium-high heat. Drain off any excess fat.
  3. Add 1 chopped onion, 2 stalks finely chopped celery, 1 diced carrot, and 2 minced cloves of garlic to the beef. Cook over low heat for 5 minutes, stirring occasionally.
  4. Stir in 400g of canned crushed tomatoes and cook for another 2 minutes.
  5. Drain the lentils, reserving 300ml of the cooking liquid. If you don't have enough, add hot water to reach 300ml.
  6. Add the drained lentils to the beef mixture. In a small bowl, dissolve 1 tablespoon of Vegemite in the reserved lentil liquid. Stir this mixture into the beef and lentil mixture.
  7. Add 1 bay leaf, bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  8. While the beef and lentil mixture simmers, prepare the topping. Place 2 peeled and cubed potatoes and 1 peeled and cubed parsnip in a saucepan and cover with water. Bring to a boil and cook for 15-20 minutes, or until tender.
  9. Drain the potatoes and parsnips and mash them together with 1/2 cup of plain yogurt and 2 tablespoons of chopped fresh chives.
  10. Preheat your grill or broiler.
  11. Remove the bay leaf from the beef and lentil mixture. Divide the mixture among 4 (2-cup capacity) ramekins or a large casserole dish.
  12. Spoon or pipe the potato and parsnip mash over the top of the beef and lentil mixture. Sprinkle with 2 tablespoons of grated Parmesan cheese.
  13. Place under the grill for a few minutes, or until the potato topping is nicely golden brown and heated through.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

53g

Fat

24g

Carbs

26g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes Healthy Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Savory Pies Main Dish Beans Beef Potatoes Vegetables Easy Lentils Ground Beef Meat