Beef And Lentil Pies Recipes

Steps:

• Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
• Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
• Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
• Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

Steps:

• Heat oven to 200C/180C fan/gas 4. Heat the oil in a large pan and add the minced beef. Cook for 5 mins until browned all over, then add the carrot and cook for 2 mins more.
• Stir in the tomato purée and add seasoning. Cook for a few mins, then add the lentils and stock. Simmer for 20 mins, then stir in the peas.
• Meanwhile, bring a pan of water to the boil and add the potatoes. Simmer for 15 mins, then add the cauliflower and simmer for a further 10 mins until the veg is tender.
• Drain, then return the veg to the pan for a few mins to dry out. add the milk, butter and seasoning, and mash together. Finally, add the cheese, reserving a handful, and mix well. Cover and put aside 500g of the mash mix for the sausage recipe tomorrow (see 'goes well with', right).
• Spoon the mince into a large roasting dish, about 30 x 20cm, and spoon the mash over the top. Sprinkle with cheese and bake until golden, about 30 mins.

Steps:

• Place lentils in a saucepan with cold water to cover. Cook over a high heat until boiling, then boil for 10 minutes.
• In another frying pan brown the beef mince. Once browned add the onion, celery, carrot and the garlic. Cook over low heat for 5 minutes and stir in tomatoes.
• Drain lentils and reserve 300ml (1 1/4 cups) of the cooking liquid. If not enough cooking liquid top up with hot water.
• Add lentils to meat mixture, then dissolve the vegemite in the cooking liquid and stir into meat mixture.
• Add bay leaf and bring mixture back to the boil, lower heat and simmer for 20 minutes.
• Meanwhile make the topping.
• Place potato and parsnip in a saucepan and cover with water (lightly salted if you desire).
• Bring to the boil and cook for about 15 minutes or until tender.
• Drain into a bowl and mash together with the yoghurt and the chives.
• Preheat the grill (Broiler).
• Remove bay leaf from meat mixture and divide the mixture among 4 2 cup capacity ramekins.
• Spoon or pipe the potato/parsnip mash over the top and sprinkle with parmesan cheese.
• Place under the griller for a few minutes or until the potato topping is nicely golden.

Steps:

• Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

Steps:

• Place lentils in a bowl and cover with cold water. Soak for at least 4 hours.
• Drain lentils and put in a large pot with 5 cups water and bouillon cube; bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add rice and simmer until rice and lentils are tender, 15 to 20 minutes.
• Meanwhile, heat oil in a skillet over medium heat. Add onion, bell pepper, garlic, cumin, salt, and pepper; saute until onion is golden brown and tender, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 7 to 9 minutes. Add paprika and cook for 1 more minute.
• Add meat mixture to lentils and rice. Simmer over low heat for 5 to 10 minutes.