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Essential Light in Colour Olive Oil1litre
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68.5p/100mlThis 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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Typical values per item when made using specific products in recipe
Energy | 2,665kJ/ 636kcals |
---|---|
Fat | 28.7g |
Saturated Fat | 8.3g |
Carbohydrates | 57.5g |
Sugars | 28.2g |
Fibre | 12.8g |
Protein | 36.8g |
Salt | 1.1g |
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