Ingredients

• oil for cooking
• 1 onion, finely diced
• 1 medium carrot, diced
• 1 stick celery, diced
• 150g button mushrooms, diced
• 500g lean beef mince
• 400g can brown lentils, rinsed and drained
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp soy sauce
• 1½ cups beef stock
• 4–6 medium potatoes, peeled, quartered
• 1 tbsp butter
• ¼ cup reduced-fat milk
• ½ cup grated reduced-fat cheese (optional)

Method

1. Preheat oven to 180°C. Heat oil in a large non-stick saucepan over medium to high heat. Add onion, carrot, celery and mushrooms and cook for 8 minutes or until tender and lightly golden.
2. Add mince and cook for 6 minutes or until browned.
3. Add lentils, tomato paste, sauces and stock and simmer 15–20 minutes.
4. Meanwhile boil potatoes until tender. Drain well. Add butter and milk and mash until smooth.
5. Transfer mince to an 8 cup baking dish. Top with potato, roughed up with a fork, and cheese, if desired.
6. Bake for 20 minutes or until cheese has melted.