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Cottage pie with cauliflower cheese topping

Cottage pie with cauliflower cheese topping

Adding lentils to the beefy filling (and topping it with cheesy mash) offers an interesting twist to a classic cottage pie. 

Shop everyday value Essential ingredients here.

4.5 out of 5 stars(4) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

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.


  • 1 Essential Onion, roughly chopped
  • 1 large Essential Carrot, roughly chopped
  • 2 tsp rosemary leaves
  • 2 tbsp olive oil
  • 400g Essential British Beef Mince 10% Fat
  • 150g red split lentils
  • 2 tbsp tomato purée
  • 1 beef stock cube
  • 600ml boiling water
  • 500g Essential Potatoes, peeled and cut into large chunks
  • 1 medium cauliflower, cut into florets
  • 100ml creme fraiche
  • 100g Essential Mature Cheddar Cheese, grated


  1. Preheat the oven to 200°C, gas mark 6. Place the onion, carrot and rosemary in a food processor and pulse until finely chopped. Heat the olive oil in a large saucepan and add the mixture and gently cook for 6 minutes, until softened but not coloured.

  2. Add the beef mince and mix with the vegetables, cooking for 2 minutes until browned and breaking up with a wooden spoon. Add the red lentils and tomato purée and cook for 1 minute. Mix together the stock cube and water and stir into the pan. Cook gently for 20 minutes without a lid, until the lentils are tender.

  3. Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to the boil and cook for 10 minutes then add the cauliflower and cook for a further 7 minutes until the potatoes and cauliflower are very soft when pierced with a knife. Drain well and return to the pan with the crème fraîche, cheese and a pinch of salt and mash together until you have a creamy yet coarse mash.

  4. Spoon the beef and lentil mix into a 35x25cm ovenproof dish then spoon the mash on top leaving it quite rough for a crispy crust. Bake for 25-30 minutes until golden, crusty and bubbling.

Cook’s tip

As an alternative, try using creamy cannellini beans or even haricot beans to make the mash.


Typical values per serving when made using specific products in recipe


2,044kJ/ 488kcals



Saturated Fat












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