Cottage Pie with Lentils & Creamy Bean Mash

Name: Cottage Pie with Lentils & Creamy Bean Mash
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 1 tbsp vegetable (rapeseed) oil; 1 large onion, roughly chopped; 2 sticks celery sticks, finely sliced; 1 clove garlic, finely chopped, grated or crushed; 200 g extra lean minced beef; 2 tbsp tomato purée; 1 tsp dried thyme; 1 low-salt beef or vegetable stock cube, crumbled; 1 x 400 g can green lentils, drained, rinsed and roughly mashed; 1 x 400 g can chopped tomatoes; 1 tbsp Worcestershire sauce; 1 large carrot, diced; 100 g frozen peas; 300 g floury potatoes such as Maris Piper or King Edwards, peeled and cut into large chunks; 1 x 400 g can cannellini beans, drained and rinsed; 3 tbsp skimmed diary milk or plant-based alternative; 1 tbsp olive oil; Freshly ground black pepper

Minced beef and lentils are cooked in a rich gravy and topped with creamy potato and cannellini bean mash before baking until golden. A lighter twist on a family classic that's full of flavour and great for heart health. A great dish for chilly evenings.

Serves

Prep Time

Cook Time

3 of your 5-a-day

Fibre

Low Saturated Fat

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Ingredients

Adjust servings before adding ingredients to your shopping list. Cooking times are a guide and may need to be adjusted if you change the serving size.

Mince & lentil base

1 tbsp vegetable (rapeseed) oil
1 large onion, roughly chopped
2 sticks celery sticks, finely sliced
1 clove garlic, finely chopped, grated or crushed
200 g extra lean minced beef
2 tbsp tomato purée
1 tsp dried thyme
1 low-salt beef or vegetable stock cube, crumbled
1 x 400 g can green lentils, drained, rinsed and roughly mashed
1 x 400 g can chopped tomatoes
1 tbsp Worcestershire sauce
1 large carrot, diced
100 g frozen peas

Mash topping

300 g floury potatoes such as Maris Piper or King Edwards, peeled and cut into large chunks
1 x 400 g can cannellini beans, drained and rinsed
3 tbsp skimmed diary milk or plant-based alternative
1 tbsp olive oil
Freshly ground black pepper

Method

Follow the steps on page or open the guided cooking mode

Preheat oven to 200°C / 200° Fan / Gas 6.
Meat & lentil base
Heat the tablespoon oil in a large pan over a medium heat. Add the onion and celery and cook gently for 8-10 minutes until softened but not coloured. Stir in the garlic and cook for 1 minute more.
Increase the heat slightly, add the minced beef and cook for 4-5 minutes, breaking it up with a spoon, until browned.
Stir in the tomato purée and thyme and cook for 2 minutes. Add the crumbled stock cube, lentils, chopped tomatoes, Worcestershire sauce and diced carrot.
Bring to the boil, then reduce the heat and simmer gently for 15 minutes until the sauce has thickened slightly.
Stir in the peas and cook for a further 3-4 minutes. Season with freshly ground black pepper.
Prepare the mash
Cook the potatoes in a large pan of boiling water for 15-20 minutes until tender. Drain well and return to the pan.
Place the cannellini beans and milk in another small saucepan and warm gently for 3-4 minutes. Take off the heat and blend until smooth using a handheld blender or small food processor.
Add the bean mixture and olive oil to the potatoes and mash until smooth, adding a splash more milk if needed. Season with plenty of freshly ground black pepper.
Assemble & bake.
Transfer the beef and lentil mixture to a large ovenproof dish and spoon over the mash topping, smoothing lightly with the back of a spoon.
Bake for 25-30 minutes until golden and bubbling around the edges. Serve on its own or with seasonal vegetables.

SMART notes & tips

Got some mushrooms to use up? Finely chop and cook them with the mince.
This is a great recipe to make ahead and freeze in portions.

Nutrition per serving

Nutrient	Amount	% RI
Energy	1,549 kJ / 369 kcal	18%
Total Fat	8.7 g	12%
Saturated Fat	2.1 g	11%
Sugars	14.0 g	16%
Fibre	14.0 g	47%
Protein	20.0 g	40%
Salt	1.3 g	22%

%RI: Recommended Intake (RI) values are based on the daily needs of an average adult consuming 8400kJ/2000kcal. Fibre recommendations are based on the UK guideline intake of 30g fibre per day.

Ratings & Reviews

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