Traditional Cottage Pie

This traditional cottage pie is hearty, nutritious comfort food, packed with lean beef, lentils and vegetables and topped with creamy mashed potato.

Serves 4

Ingredients

• 1 tsp olive oil
• 1 onion, finely chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 150 g button mushrooms, diced
• 500 g lean beef mince
• 400 g can brown lentils, rinsed and drained
• ½ cup frozen peas
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp soy sauce
• 1½ cups beef stock
• 4–6 potatoes, peeled and quartered
• 1 tbsp butter
• ¼ cup reduced-fat milk

Method

1. Cook the vegetables: Preheat oven to 180°C. Heat the olive oil in a large, deep frying pan over medium-high heat. Add the onion, carrot, celery and mushrooms and cook for approximately 8 minutes, or until tender.
2. Brown the beef: Add the beef mince and cook for approximately 6 minutes, breaking it up as it cooks, until browned.
3. Make the filling: Add the lentils, frozen peas, tomato paste, Worcestershire sauce, soy sauce and beef stock. Stir well and simmer for 15–20 minutes, or until the mixture has thickened slightly.
4. Prepare the mashed potato: Meanwhile, boil the potatoes until tender. Drain well, then add the butter and milk and mash until smooth.
5. Assemble: Transfer the beef and lentil mixture to a large casserole dish. Spoon the mashed potato over the top and rough up the surface with a fork.
6. Bake: Bake for approximately 20 minutes, or until heated through and golden on top.