Cottage Pie
Cottage Pie is a firm family favourite and this recipe is a real crowd pleaser. Our delicious Cottage Pie contains tender beef mince and lentils in a tasty tomato and veg sauce, which provides 2 of your little one's 5-a-day.
Prep time
20 mins
Cook time
65mins
Serves
4 toddler /
4 adults
Difficulty
Medium
For the cottage pie sauce
- 1 tbsp rapeseed oil
- 1 small onion, finely diced
- 1 small garlic clove, crushed
- A pinch of ground bay leaf
- A pinch of fresh or dried thyme leaves
- 150 g carrot, peeled and diced into 1 cm cubes
- 50 g button mushrooms, diced into 0.5 cm pieces
- 250 g British beef mince
- 2 tbsp tomato puree
- 200 ml low salt beef stock
- 55 g chopped tomatoes
- 100 g cooked green lentils
- ½ tsp yeast extract
- A pinch of black pepper
- 2 tbsp cornflour
For the mash
- 500 g white potatoes, peeled and cut into 1 inch chunks
- 175 g cauliflower, chopped into florets
- 1 1/2 tsp butter
- 3 tbsp whole milk
- A pinch of white pepper
- A pinch of nutmeg
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Heat the rapeseed oil and add the onion. Cook over a medium heat until the onion is soft and translucent.
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Add the crushed garlic, ground bay and thyme leaves and cook for a few minutes.
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Add the diced carrot and sliced mushrooms and cook for 10 minutes.
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Add the beef mince and cook over a medium to high heat until the mince is browned, then add the tomato puree and stir through the mince.
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Add the beef stock, chopped tomatoes and lentils. Cover and simmer over a medium heat for 15-20 minutes until the beef mince is tender.
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Stir in the yeast extract and black pepper.
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Mix the cornflour with some water and add to the sauce. Simmer for 1 minute whilst stirring until the sauce has thickened. Take the pan off the heat.
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Place the diced potatoes and cauliflower in a pan and cover with cold water. Bring up to a simmer and cook for 15-20 minutes until the vegetables are soft enough to mash.
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Drain, then add the whole milk and butter and sprinkle in the white pepper and nutmeg. Mash together to form a smooth mash.
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Place the mince in the bottom of a baking dish, then top with the mash.
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To serve immediately, bake the cottage pie at 190 C fan for 15-20 minutes.
The remaining cottage pie can be cooled and kept refrigerated for up to 3 days or frozen and kept for up to 1 month.
Have you tried?
Cottage Pie is a firm family favourite and this recipe is a real crowd pleaser. Our delicious Cottage Pie contains tender beef mince and lentils in a tasty tomato and veg sauce, which provides 2 of your little one's 5-a-day. It's topped with a yummy potato and cauliflower mash.
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