Beef and Lentil Pies

For the pies

• 1 cup green lentil
• cold water
• 225 g beef mince (lean)
• 1 onion, diced
• 2 celery rib, diced
• 1 carrot, diced
• 1 garlic clove, finely chopped
• 1 (425 g) can chopped tomato
• 2 teaspoons vegemite (or other yeast extract)
• 1 bay leaf

For the Topping

• 450 g potato, peeled and cut
• 450 g parsnip, peeled and cut
• 4 tablespoons plain low-fat yogurt
• 3 tablespoons chives, chopped
• 4 teaspoons parmesan cheese, freshly grated

Directions

1. 1

   Place lentils in a saucepan with cold water to cover. Cook over a high heat until boiling, then boil for 10 minutes.

2. 2

   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.

3. 3

   Drain lentils and reserve 300ml (1 1/4 cups) of the cooking liquid. If not enough cooking liquid top up with hot water.

4. 4

   Add lentils to meat mixture, then dissolve the vegemite in the cooking liquid and stir into meat mixture.

5. 5

   Add bay leaf and bring mixture back to the boil, lower heat and simmer for 20 minutes.

6. 6

   Meanwhile make the topping.

7. 7

   Place potato and parsnip in a saucepan and cover with water (lightly salted if you desire).

8. 8

   Bring to the boil and cook for about 15 minutes or until tender.

9. 9

   Drain into a bowl and mash together with the yoghurt and the chives.

10. 10

    Preheat the grill (Broiler).

11. 11

    Remove bay leaf from meat mixture and divide the mixture among 4 2 cup capacity ramekins.

12. 12

    Spoon or pipe the potato/parsnip mash over the top and sprinkle with parmesan cheese.

13. 13

    Place under the griller for a few minutes or until the potato topping is nicely golden.