Sweet potato and lentil cottage pie

Name: Sweet potato and lentil cottage pie
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 carrots, diced; 400 g 5% fat beef mince; 2 sprigs rosemary; 4 tomatoes, chopped; 250 g LoveLife Puy Lentils; 300 ml Cooks’ Ingredients beef stock, hot; 1 tbsp Cooks’ Ingredients Umami Paste; 800 g essential sweet potatoes, cubed; 4 tbsp chives, snipped; 150 g frozen peas

A hearty Aberdeen Angus beef mince cottage pie, topped with creamy sweet potato and lentil mash.

4 out of 5 stars(1) Rate this recipe

Healthy

Serves4
CourseMain meal
Prepare40 mins
Cook25 mins
Total time1 hr 5 mins

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Ingredients

1 tbsp olive oil
1 onion, chopped
2 carrots, diced
400g 5% fat beef mince
2 sprigs rosemary
4 tomatoes, chopped
250g 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

Method

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.
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.
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.