zoom Sweet potato and lentil cottage pie

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    Sweet potato and lentil cottage pie

    • Preparation time: 40 minutes
    • Cooking time: 20-25 minutes
    • Total time: 1 hour 5 minutes

    Serves: 4


    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. 

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    This recipe appeared in Waitrose Health, Spring /Summer 2019 issue


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