Minced Beef & Lentils Cottage Pie

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:

1. Preheat the oven to 180°C (350°F).
2. 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.
3. Place in the carrot and celery, and cook for 5 minutes or until the vegetables are slightly softened.
4. Add the minced beef and cook until browned, breaking up any large chunks with a spoon.
5. 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.
6. Meanwhile, in a separate pot, boil the cubed potatoes until they are soft. Drain and mash with the milk and butter until smooth.
7. Season the beef and lentil mixture with salt and pepper to taste, and transfer it to an oven-safe dish.
8. Spread the mashed potatoes over the top of the beef and lentil mixture, and sprinkle with grated cheddar cheese.
9. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and the top is golden brown.
10. Serve hot and enjoy your delicious minced beef and lentils cottage pie!

I hope you find this recipe helpful!