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Sweet potato and lentil cottage pie
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1 tbsp olive oil
1 onion, chopped
2 carrots, diced
400g pack Aberdeen Angus 5% fat beef mince
2 rosemary sprigs
4 tomatoes, chopped
250g pouch LoveLife puy lentils
300ml Cooks’ Ingredients beef stock, hot
1 tbsp Cooks’ Ingredients umami paste
800g essential sweet potatoes, cubed
4 tbsp chives, snipped
150g frozen peas
1. Heat the oil in a large pan and cook the onion, carrots and beef for 5 minutes. Add the rosemary, tomatoes, lentils, stock and paste. Bring to the boil, cover and simmer for 20 minutes.
2. Meanwhile, cook the sweet potatoes in a pan of water for 15 minutes until tender. Drain well. Using a stick blender, whizz until smooth, then stir in the chives.
3. Preheat the oven to 200˚C, gas mark 6. Stir the peas into the fi lling, then transfer to a heatproof dish. Spoon over the mash. Bake for 20-25 minutes until the top is crusty and golden.
This recipe appeared in Waitrose Health, Spring /Summer 2019 issue
Typical values per serving:
This recipe was first published in April 2019.