We love good Lamb Pie with Turmeric Roastie and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Green Bullet Chilli
Rogan Josh Curry Paste
Red Split Lentils
Greek Style Natural Yoghurt(ContainsMilk)
KNORR Vegetable Stock(ContainsCelery)
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Remove the ends from the carrot (no need to peel), halve lengthways then chop into 1cm strips. Chop into 1cm chunks. Halve the chilli lengthways, deseed then slice thinly.
Pop the potato on a baking tray and drizzle with oil and a pinch of salt and pepper. Sprinkle over the turmeric and toss to coat. Roast the potatoes on the top shelf of you oven until golden and crispy, 25-30 mins, turning halfway through cooking. Once cooked, remove from your oven and set aside.
Heat a frying pan on medium-high heat (no oil). Once hot, add the lamb and a pinch of salt and pepper. Fry until nicely browned, 4-5 mins. Use a spoon to break it up as it cooks. Add the carrot to the lamb, fry until the carrot softens slightly, 3-4 mins. Stir in the rogan josh paste and half the green chilli (add less if you don't like heat). Cook for 1 minute, then add the lentils, passata, water (see ingredient list for amount) and veg stock pot.
Stir to dissolve the stock pot, bring the mixture gently to the boil and simmer until the lentils are tender, 20-25 mins. Add a splash of water if the mixture is dry. Once the mixture is cooked, taste and add salt and pepper if you feel it needs it. Then transfer to an ovenproof dish.
Lay the roasted potatoes on top of the lamb mixture, then bake in the oven until the mixture is bubbling, 4-5 mins.
Remove from the oven, drizzle over some of the yoghurt and sprinkle over the remaining green chilli. Spoon into bowls, drizzle over some more yoghurt (and more chilli for anyone that likes things extra spicy). Enjoy!