Pork and lentil kumara pies
The kids will love these sweet little pies for dinner and for their lunchboxes too. And you can be assured that the goodness from hidden veges and Campbell’s made from scratch, 100% natural vegetable stock is keeping them well fuelled.
|½ cup||Grated cheese|
|4 rashers||Streaky bacon, chopped|
|1||Small onion, diced|
|1||Carrot, peeled and diced finely|
|1||Celery stalk, diced finely|
|250 g||Pork mince|
|1 cup||Lentils, canned|
|250 ml||Campbell's vegetable stock|
|1||Garlic clove, crushed|
|2 Tbsp||Chopped sage|
|¼||Apple sauce, or puree|
- Heat oven to 180C. Rub the kumara with a little oil and bake for 40 minutes until soft. Allow to cool a little. Cut the kumara in half lengthwise, scoop out most of the kumara into a bowl and mash with butter and cheese, season and set aside. Place the kumara skins in to a baking dish.
- Fry the bacon in a large frying pan. Add the onion, carrot and celery and cook over a medium heat until soft. Turn up the heat, add the mince and stir-fry until brown.
- Add the lentils, stock, garlic, sage and apple sauce and simmer for 20-30 minutes until stock has reduced and lentils are nice and soft, adding more stock if necessary.
- Spoon the mince mixture in to the kumara skins. Top with the mashed kumara and bake for 20 minutes until brown on top.