Sweet potato and lentil cottage pie

Sweet potato and lentil cottage pie

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

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,364kJ/ 561kcals

Fat

10g

Saturated Fat

3.2g

Carbohydrates

68g

Sugars

23g

Fibre

15g

Protein

41g

Salt

1.5g

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Overall rating (4/5)

4 out of 5 stars1 rating