In this version of a long-time family favourite, the minced lamb filling contains lots of vegetables and red lentils, giving a rich flavour and texture. A generous serving of peas will make the meal even more nutritious.
Replace the lamb with lean minced venison or wild boar. Omit the leeks and stir 250 g (8 1/2 oz) fresh or frozen peas into the meat mixture after it has simmered for 15 minutes. In the topping, replace the parsnips with celeriac.
Carrots provide vitamin A in the form of beta-carotene. Cooking carrots makes it easier for the body to absorb and use the beta-carotene on offer. * This well-balanced dish of lean meat, vegetables and pulses provides plenty of soluble fibre, mainly from the lentils but also from the parsnips, carrots and leeks. Soluble fibre controls levels of cholesterol and sugar in the blood.
A, B1, B6, B12, C, E, folate, niacin, potassium, zinc * B2, calcium, iron * selenium
This was absolutely delicious. I even snuck some parsnips past my parsnip-hating men! Left out the celery (personal taste), and might add some peas next time, just for colour. Easy to make and has gone into my recipe book! - 06 Mar 2013
Great recipe. Very tasty. Was drier than I wanted so added some extra stock. - 18 Nov 2010
this was lovely so tasty will defo make again - 27 May 2013