britishdinnerServes 4

Cottage pie with lentils

Name: Cottage pie with lentils
Prep time: 20 min
Cook time: 50 min
Yield: 4 servings
Cuisine: british
Ingredients: 250g Lean beef mince (5% fat); 400g tin Green or brown lentils; 700g Sweet potatoes; 2 Carrots; 1 Onion; 2 sticks Celery; 2 tbsp Tomato purée; 400ml Beef stock (low salt); 1 tbsp Worcestershire sauce; 1 tsp Dried mixed herbs; 150g Frozen peas

The British classic, half lean mince and half lentils under a golden sweet-potato mash.

Cottage pie has been Sunday comfort in Britain for two hundred years. Letting lentils share the base with lean mince keeps all the gravy-soaked depth while gently lowering the saturated fat — and the sweet potato mash browns like a sunset.

Ingredients

Lean beef mince (5% fat)250g
Green or brown lentils400g tin
Sweet potatoes700g
Carrots2
Onion1
Celery2 sticks
Tomato purée2 tbsp
Beef stock (low salt)400ml
Worcestershire sauce1 tbsp
Dried mixed herbs1 tsp
Frozen peas150g

Method

1Brown the mince in a wide pan; add the onion, carrot and celery and soften 5 minutes.
2Stir in the purée, herbs and Worcestershire sauce, then the stock and drained lentils. Simmer 20 minutes until rich; add the peas at the end.
3Meanwhile boil the sweet potatoes until tender and mash with black pepper.
4Spoon the filling into a baking dish, crown with the mash, and rough up the top with a fork.
5Bake at 200°C for 25 minutes until burnished at the edges.

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