Ingredients

• 2 rashers streaky bacon, chopped
• 1 onion, finely chopped
• 350g/12oz minced lamb
• 600ml/1 pint beef stock
• 175g/6oz red lentils
• 1 carrot, grated
• 1 tsp mixed dried herbs
•   seasoning
• 2 medium potatoes, sliced
• 1 medium carrot, sliced
• 10g/½oz margarine

Method

1. Place the bacon and onion in a pan and fry for 2-3 minutes until softened. Add the minced lamb and cook, stirring occasionally, until it has browned all over.
2. Pour in half of the stock, cover and simmer for about 15 minutes. Add the lentils, carrot, herbs and the remaining stock. Cover, simmer for 15 minutes or until lentils are tender, season to taste.
3. Spoon the meat and lentil sauce into a shallow 20cm/8in casserole dish. Simmer the potatoes and carrot in a pan of boiling water for about 8-10 minutes until just tender.
4. Arrange the sliced potatoes and carrot on top of the meat and lentil sauce, then dot the vegetables with margarine and grill until golden.

Notes