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Beef and Lentil Cottage Pie

Beef and Lentil Cottage Pie

Serves 2 (each serving contains approximately 536 kcal)
Suitable for vegetarians if alternative to beef is used.

Lentils add a source of fibre which helps reduce LDL cholesterol.

Ingredients

300g potatoes
1 tbsp olive or rapeseed oil (15g)
1 onion (150g)
200g lean beef mince (less than 5% fat)*
1 garlic clove (4g)
400g tin green lentils, drained and rinsed (240g)
75g frozen peas
1 tsp dried mixed herbs (5g)
100ml vegetable stock (made from reduced salt stock cube)
25ml low fat milk (1.5% fat)
Freshly ground black pepper (optional)

*Suitable vegetarian alternatives for lean beef mince are:
175g tofu
275g mycoprotein such as Quorn meat free mince
225g chickpeas, drained and rinsed

The Method

Peel and chop the potatoes into small chunks and then place into a saucepan of
boiling water. Bring to the boil, then reduce the heat and simmer 10-15 minutes until
tender.

Meanwhile, heat a large non-stick frying pan over a medium heat. Peel and finely
chop the onion and mince the garlic. Add the oil to the pan and sauté the onion for 2-
3 minutes until soft. Add the beef mince and cook for 5 minutes until browned,
breaking it up with a spatula. Stir in the lentils, peas, herbs and stock and simmer for
5 minutes.

Preheat the oven to 200°C (400°F), Gas mark 6. When the potatoes are ready, drain
and mash them with milk and black pepper, if liked. Spoon the beef mixture into the
bottom of a small ovenproof dish, then dollop the mash on top and use a fork to
spread it out evenly. Bake for 25-30 minutes or until the top bubbling and golden
brown. Serve straight to the table.

*Suitable for batch cooking
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