Beef & lentil cottage pie with cauliflower & potato topping
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 250g minced beef
- 1 large carrotcoarsely grated
- 1 tbsp tomato purée
- 200g red lentil
- 600ml beef stock
- 140g frozen pea
- 1 ¼kg potatocubed
- 1 large cauliflower(about 400g), cut into florets
- 150ml milk
- 50g butter
- 100g mature cheddargrated
Nutrition: per serving
- kcal759
- fat33g
- saturates16g
- carbs73g
- sugars9g
- fibre9g
- protein45g
- salt1.4g
Method
step 1
Heat oven to 200C/180C fan/gas 4. Heat the oil in a large pan and add the minced beef. Cook for 5 mins until browned all over, then add the carrot and cook for 2 mins more.
step 2
Stir in the tomato purée and add seasoning. Cook for a few mins, then add the lentils and stock. Simmer for 20 mins, then stir in the peas.
step 3
Meanwhile, bring a pan of water to the boil and add the potatoes. Simmer for 15 mins, then add the cauliflower and simmer for a further 10 mins until the veg is tender.
step 4
Drain, then return the veg to the pan for a few mins to dry out. add the milk, butter and seasoning, and mash together. Finally, add the cheese, reserving a handful, and mix well. Cover and put aside 500g of the mash mix for the sausage recipe tomorrow (see 'goes well with', right).
step 5
Spoon the mince into a large roasting dish, about 30 x 20cm, and spoon the mash over the top. Sprinkle with cheese and bake until golden, about 30 mins.
