Beef & lentil cottage pie with cauliflower & potato topping
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Try a new topping for your comforting bake by adding cauliflower and a little cheddar cheese - there'll be some leftover for a second meal, too
| Nutrient | Unit |
|---|---|
| kcal | 759 |
| fat | 33g |
| saturates | 16g |
| carbs | 73g |
| sugars | 9g |
| fibre | 9g |
| protein | 45g |
| salt | 1.4g |
Ingredients
- 1 tbsp olive oil
- 250g minced beef
- 1 large carrot , coarsely grated
- 1 tbsp tomato purée
- 200g red lentil
- 600ml beef stock
- 140g frozen pea
- 1 ¼kg potato , cubed
- 1 large cauliflower (about 400g), cut into florets
- 150ml milk
- 50g butter
- 100g mature cheddar , grated
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.
Goes well with
Recipe from Good Food magazine, February 2014
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