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£1.10/kgAdding lentils to the beefy filling (and topping it with cheesy mash) offers an interesting twist to a classic cottage pie.
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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.
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.
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.
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.
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
Energy | 2,044kJ/ 488kcals |
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Fat | 25.1g |
Saturated Fat | 12.3g |
Carbohydrates | 36.3g |
Sugars | 7.8g |
Fibre | 4.9g |
Protein | 29.3g |
Salt | 1.2g |
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