Ingredients

Step by step

1. Heat 1 tablespoon of oil in a large sauté pan or casserole. Add the lamb mince and brown over a medium-high heat, breaking it up as you go. Remove to a bowl and deglaze the pan with a splash of water, stirring to release any caramelised bits; add to the mince.
2. Heat the remaining oil in the pan and cook the onions, carrots and celery for 8-10 minutes to soften. Return the lamb to the pan, add the flour, tomato purée and Worcestershire sauce, and cook for a further 2 minutes, stirring. Pour in the wine, if using, and reduce by two-thirds. Add the stock, thyme and seasoning, bring to the boil, then cover and simmer for 30 minutes. Remove the lid and simmer for a further 15 minutes to thicken the sauce. Take off the heat and stir in the lentils. Season to taste then spoon into 1 large ovenproof dish, or divide between smaller dishes (or foil containers) for pies to serve 1 or 2. Leave to cool.
3. Meanwhile, peel and chop the root veg into similar-sized chunks and place in a pan of cold salted water. Bring to the boil and cook for 20-25 minutes or until all the veg are tender. Drain well, then mash with the butter, milk, thyme and plenty of seasoning and cool if preparing ahead. Spoon on top of the lamb filling, scuffing it up with a fork. If prepping ahead, follow the Get Ahead tip at the top of this recipe.
4. To cook, preheat the oven to 220°C, fan 200°C, gas 7. Place the dish on a tray and put in the oven. The large pie will take 50-60 minutes, the small pies about 40-45 minutes, from chilled. Make sure that the filling is bubbling hot in the centre, and the top golden and crispy (if cooking from freshly made rather than chilled, check earlier). Leave to stand for a few minutes, then serve with peas or steamed greens.