Lentil and mince cottage pie

Cottage pie is definitely one of our favourite comfort foods. Mince can be a bit pricey so to bulk up the dish and make it go further we added some lentils to the mince mixture. They add nutritional value and your kids won't even notice. We also mixed in some vegetables to help those fussy eaters get their veggie fix.


500g beef mince
1 garlic clove, crushed
1 onion, finely chopped
1 can chopped tomatoes
1 can brown lentils, washed and drained
1 small can sweetcorn
100g frozen peas
2ml cumin
2ml paprika
1 cup beef stock

Mashed potato topping
4 medium potatoes, peeled and chopped
¹/³ cup milk
30g butter
Salt and pepper to season

1. Preheat oven to 200°C.
2. Lightly grease a two-litre ovenproof dish.
3. Heat oil in a large saucepan on high. Sauté onion and garlic for three to four minutes until onion is tender.
4. Brown mince well in same pan for four to five minutes, breaking up lumps with the back of a spoon as it cooks. Stir in tomatoes, lentils, stock, cumin and paprika. Cook, covered, for 10 minutes.
5. Add corn and frozen peas and simmer uncovered for five minutes until sauce thickens. Spoon the mixture into prepared dish.
6. Place potatoes in a medium saucepan. Cover with water and bring to the boil.
7. Partially remove lid and cook for 10-15 minutes, until very tender. Drain well.
8. Return potatoes to pan and mash with milk and butter until smooth. Season to taste.
9. Spoon potatoes over the mince mixture and swirl a fork through the mashed potato.
10. Bake for 20-25 minutes, until potato is golden.


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