Minced Beef & Lentils Cottage Pie, a firm favourite and proper comfort food, adding lentils to bulk it out in these difficult times serves 6.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 stalks celery, diced
- 500g lean minced beef
- 400g can of lentils, drained and rinsed
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried mixed herbs
- 1 beef stock cube
- A cup of water
- Salt and pepper to taste
- 6 large potatoes, peeled and cubed
- 1/2 cup milk
- 2 tablespoons butter
- 1/2 cup grated cheddar cheese
Instructions:
- Preheat the oven to 180°C (350°F).
- In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and cook until the onion is soft and translucent.
- Place in the carrot and celery, and cook for 5 minutes or until the vegetables are slightly softened.
- Add the minced beef and cook until browned, breaking up any large chunks with a spoon.
- Add the lentils, tomato paste, Worcestershire sauce, dried mixed herbs, beef stock cube, and water. Stir to combine, and bring to a boil. Reduce the heat and simmer for 20 minutes or until the mixture has thickened.
- Meanwhile, in a separate pot, boil the cubed potatoes until they are soft. Drain and mash with the milk and butter until smooth.
- Season the beef and lentil mixture with salt and pepper to taste, and transfer it to an oven-safe dish.
- Spread the mashed potatoes over the top of the beef and lentil mixture, and sprinkle with grated cheddar cheese.
- Bake in the preheated oven for 25-30 minutes or until the cheese is melted and the top is golden brown.
- Serve hot and enjoy your delicious minced beef and lentils cottage pie!
I hope you find this recipe helpful!
