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  • 2 Tablespoons Oil
  • 400g Mince
  • 1 can of Brown Lentils
  • 2 Onions
  • 2 Cloves Garlic
  • 3 Carrots
  • 200g Frozen Peas
  • 1 teaspoon Curry Powder
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Flour
  • 1 Cup of Beef Stock
  • Salt and pepper
  • 500g Potatoes
  • 1 Tablespoon Butter
  • Milk
  • Chopped Parsley
  • 150g Cheese


  1. Turn the oven on to 180 degrees celsius.
  2. Fill a large pot with water. Add a good pinch of salt and put it on the stove to bring to the boil.
  3. Peel and chop the onions and garlic (finely) and the carrot into small cubes. Set aside. Drain and rinse the lentils and set these aside too.
  4. Peel the potatoes and cut into medium sized pieces. Once the water in the pot is boiling, add the potatoes.
  5. Heat the oil in a large fry pan to a medium heat. Add the onion and garlic and fry until the onion changes colour. Don’t brown it.
  6. Turn up the heat and add the mince. Using a wooden spoon, break up the big bits of mince while it is cooking.
  7. Once it is brown add the carrots and cook for 2 minutes. Then add the curry powder and flour. Keep stirring as it will start sticking to the pan.
  8. Add the lentils, peas, beef stock and soy sauce. Stir well and cook this for 20 minutes or until it starts to thicken.
  9. While the mince is cooking, check the potatoes. If they are done, drain them well and then put them back into the pot.
  10. Add the butter, milk and season with salt and pepper. Mash until the a smooth and there are no lumps.
  11. Lightly grease a large baking dish. Add the mince to the dish and then gently smooth over the mashed potato.
  12. Grate the cheese and sprinkle this along with the parsley over the potato.
  13. Put into the preheated oven and cook for 20 minutes or until browned on the top.