Cottage Pie with Lentils and a Crisp Mash Top

• 400gbeef mince
• 1 tbspolive oil
• 1onion, finely chopped
• 2carrots, finely diced
• 2celery sticks, finely diced
• 2garlic cloves, crushed
• 2 tbsptomato puree
• 1 tbspplain flour
• 1 x 400gtin green lentils (about 240g drained), drained
• 500mlbeef stock
• 1 tbspWorcestershire sauce
• 1 tspdried thyme
• 150gfrozen peas
• fine salt
• black pepper
• 1.2kgfloury potatoes, peeled and cut into chunks
• 50gbutter
• 100mlmilk
• 40gmature cheddar, grated (optional)

Method

1. 1Heat the olive oil in a large pan over a high heat. Brown the mince in two batches, leaving it alone for a couple of minutes each time so it catches and goes dark at the edges. Those dark bits are the flavour. Tip onto a plate.
2. 2Turn the heat to medium, add the onion, carrots and celery with a pinch of fine salt, and cook for 10 minutes until soft and sweet. Add the garlic and tomato puree for 1 minute, then the flour for another minute, stirring.
3. 3Return the mince with the lentils, stock, Worcestershire sauce and thyme. Simmer with the lid off for 25 minutes, stirring now and then, until the gravy is thick and the lentils have softened into the mince. Stir in the peas and season with salt and black pepper.
4. 4Meanwhile boil the potatoes in salted water for 15 to 18 minutes until completely tender. Drain well, steam dry in the pan for a minute, then mash with the butter and milk until smooth. Season generously.
5. 5Heat the oven to 200C (180C fan). Spoon the filling into a large baking dish, top with the mash and rough the surface with a fork so it crisps. Scatter with the cheddar if using.
6. 6Bake for 25 to 30 minutes until the top is golden and the filling bubbles at the edges. Rest for 5 minutes before serving so it holds together on the plate.

Per serving

kcal

526

protein

22.8g

fibre

10.5g

carbs

56.8g

fat

24.1g