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Amelia Freer's dairy-free cottage pie
This dairy-free cottage pie uses sweet potato and carrot mash for the topping and a filliing which is packed with beef mince and vegetables. It comes from food blogger, author and nutritional therapist Amelia Freer.
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1 tbsp light olive oil
1 small Waitrose Duchy Organic Onion, diced
1 small stick Duchy Organic Celery, diced
1 small Waitrose Duchy Organic Red Pepper, diced
3 cloves Waitrose Duchy Organic Garlic, sliced
250g Waitrose Duchy Organic British Beef Mince
3 tbsp Waitrose Duchy Organic Tomato Purée
100g cooked puy lentils
1 bay leaf (optional)
1 sprig fresh thyme, leaves only (optional)
200ml water or organic chicken stock
50g organic seasonal greens, finely sliced
FOR THE MASH
200g Waitrose Duchy Organic Sweet Potatoes, peeled and diced into 2-3cm pieces
3 large Waitrose Duchy Organic Carrots, peeled and sliced
1 tbsp extra virgin olive oil
Warm the oil in a saucepan over a medium heat and sauté the onion, celery, pepper and garlic for 5 minutes, until soft but not brown. Push the veg to one side of the pan, then add the beef and brown for a few minutes, breaking any lumps with a wooden spoon.
Add the tomato purée, then the lentils, bay leaf and thyme (if using) and the water or stock. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 15 minutes, then uncover and simmer for another 15 minutes, stirring occasionally, until the sauce has thickened. Season.
Meanwhile, for the mash, steam the sweet potato and carrots for 20-25 minutes, until very tender. Drain if necessary and mash, adding the extra virgin olive oil and seasoning. Leave in the pan to keep warm.
Just before serving, add the greens to the beef mixture and stir until wilted and cooked. Swirl the mash around the base of 2 shallow bowls, then fill the centre with the beef and lentil topping.
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