Taking inspiration from Middle Eastern flavours this dish is both comforting and warming. You can buy shop bought hummus if you want, but it’s really simple to it make yourself.
Nutritional highlights
Lamb is an excellent source of iron.
Iron has multiple benefits including general energy and focus, gastrointestinal processes, the immune system, and the regulation of body temperature.1
Chickpeas are also a good source of iron, as well as being rich in fibre.
Fibre - it's important to have enough fibre in our diet, as it's been associated with lowering the risk of heart disease, stroke, type 2 diabetes and bowel cancer.2
Fibre can also make us feel fuller for longer and is a key nutrient for healthy digestive function.
>Read more about the role of fibre in our article, along with tips to help increase your intake.
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Cottage pie with fiery parsnip mash
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Ingredients
Makes 4 servings
Preparation time: 15 minutes
Cooking time: 20 minutes
- 500g lean lamb mince
- 2 tbsp harissa paste
- 2 red peppers
- 1 medium aubergine
- 2 courgettes
- 100g pomegranate seeds
- 1 tbsp fresh mint
For the hummus:
- 400g can chickpeas
- 1 tbsp tahini
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- 2 plump cloves of garlic
- ½ teaspoon cumin
Method
To make the hummus, add the chickpeas, tahini, extra virgin olive oil, lemon juice, garlic cloves and cumin to a food processor or blender and blitz until smooth. You can add small amounts of water to the hummus if it seems to thick.
Prepare the red pepper, aubergine and courgette. Chop the red pepper into small batons and chop the aubergine and courgette into thin slices.
Heat a large frying pan, over a medium-high heat and cook all of the vegetables for a 2-3 minutes on each side, until charred. You will need to do this in batches.
Heat a separate pan over a medium-high heat and fry the lamb mince for around 10 minutes and the mince is taking a golden-brown colour.
Once the lamb is crisping up, add the harissa paste and season with black pepper. Stir in to fully coat the lamb and let cook for a couple more minutes.
Add the charred vegetables into bowls, top with lamb, hummus, pomegranate seeds and chopped mint.
References
- Everything you need to know about iron - Medical News Today
- Fibre - British Nutrition Foundation
