- 1 onion
- 2 carrots
- 2 sticks Celery
- 1 stalk Leeks
- 1 Tbsp olive oil
- 500 grams Ground lamb
- 1 Tbsp Tomato paste
- 1 Tbsp Worcestershire sauce
- 100 grams red Lentils
- 400 milliliters rich Beef broth
Rinse and peel onion and carrots. Finely chop onion. Cut and finely dice carrots. Rinse and finely dice celery and leek. Heat oil in a large saucepan. Cook onion until translucent. Add ground lamb and fry, breaking up and stirring meat until browned and crumbly in texture. Add carrots, celery and leek and fry for 2-3 minutes.
Stir in tomato paste and Worcestershire sauce. Season with pepper. Add lentils and broth and bring to a boil. Cover and simmer over low heat 25-30 minutes, stirring occasionally. Season with salt and pepper. Stir in half of the parsley.
Meanwhile, peel and coarsely grate potatoes and parsnips. Add to boiling water and cook 5-10 minutes. Drain and transfer to a bowl. Let cool briefly. Stir in a little cream and butter. Season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F). Transfer ground lamb mixture to a heat-safe baking dish. Top with potato mixture. Bake until golden brown, 20-30 minutes. Serve hot, sprinkled with parsley.