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