Beef and lentil cottage pie
3
Points®
Total time: 1 hr 15 min • Prep: 10 min • Cook: 1 hr 5 min • Serves: 4 • Difficulty: Easy
You can’t beat a classic cottage pie for satisfaction and this version offers a great twist, adding lentils for extra bite, nutrients and warmth
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, chopped
Celery
2 stick(s), stalks, finely chopped
Carrot(s)
2 medium, finely chopped
Garlic
2 clove(s), crushed
Lean beef mince, raw
500 g
Red wine
40 ml, (2 tbs)
Tomato paste
2 tbs
Beef stock
1 cup(s), (250ml)
Worcestershire sauce
2 tbs
Dry lentils
¼ cup(s), (50g red)
Sebago potato
415 g, (500g) peeled, chopped
Reduced fat oil spread
1 tbs, (Weight Watchers)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion, celery and carrot and cook, stirring, for 10 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add mince and cook, breaking up lumps, for 5 minutes or until browned.
2
Add wine and tomato paste and cook, stirring, for 2 minutes. Add stock, Worcestershire sauce, lentils and 1½ cups (375ml) water and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes.
3
Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Place in a large bowl with spread and season with salt and freshly ground black pepper. Crush lightly with a fork.
4
Spoon mince mixture into a 1.5L (6-cup) capacity ovenproof dish. Top with potato mixture and bake for 30 minutes or until lightly browned. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.