A delicious twist on traditional Shepherd's Pie, this tart combines savory ground lamb and hearty lentils encased in buttery puff pastry. Perfect for a cozy dinner or entertaining guests.
Ingredients: 1 sheet of store-bought puff pastry. 250g ground lamb. 1 cup cooked lentils. 1 onion, diced. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 tablespoon tomato paste. 1 teaspoon Worcestershire sauce. 1 teaspoon dried thyme. Salt and pepper to taste. 1 egg, beaten for egg wash.
Instructions: Preheat the oven to 200C 400F. Heat a tablespoon of oil in a skillet over medium heat. Add the diced onion, garlic, carrot, and celery. Cook until softened, about 5 minutes. Add the ground lamb to the skillet. Cook until browned, breaking it apart with a spoon as it cooks. Stir in the cooked lentils, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Cook for another 2-3 minutes, until everything is well combined and heated through. Roll out the puff pastry sheet and line a tart tin with it, trimming any excess pastry. Fill the tart shell with the lamb and lentil mixture, spreading it out evenly. Brush the edges of the pastry with beaten egg. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy. Allow the tart to cool slightly before slicing and serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
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