Ingredients:

Filling:
300g mince (beef or other)

1 onion, diced

1 clove garlic, minced

1/2 cup shredded carrots

1/2 cup red lentils

1 beef bouillon (stock) cube

1/2 teaspoon ground nutmeg

1 teaspoon cumin powder

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 bay leaf

Crust:

600g potatoes, skins removed, diced

1 teaspoon salt

2 tablespoon butter

1 clove garlic, sliced

1/2 cup cauliflower

Method:

• Cook the fillings first, so it has time to cool a little.
• Fry onion & garlic in some oil.
• Add the mince when the onion turns translucent or when you can smell the onion cooking.
• When the mince is cooked, add the rest of the ingredients & some water, about 1/2 cup, to cook the lentils.
• Remove when lentils are just cooked or even if they start falling apart.
• Place the cooked mince into a greased baking dish. I drizzled olive oil & rubbed the oil around the bottom & sides of the dish for that nice crust.
• Next to cook the potatoes. Saving on washing up, use the pot that was used for cooking the mince.
• Cook the potatoes, garlic & cauliflower together in salted water. (Remember the 1 teaspoon of salt?)
• Once the potatoes are cooked, time to mash them all together with the butter.
• Scoop the mash on top of the mince. Flatten. Use a fork to poke some ‘vents’ into your pie, all the way to the bottom, please.
• Bake in a preheated 200ºC (400ºF) oven for 20-25 minutes.

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