Cottage pie
2
Points®
Total time: 6 hr 25 min • Prep: 20 min • Cook: 6 hr 5 min • Serves: 4 • Difficulty: Easy
Winter wouldn’t be winter without a rustic cottage pie. This slow-cooked version has a few modern twists with the addition of lentils a potato-chip- like topping for extra crunch and flavour. It’s tasty and a fabulous dish to serve when entertaining in the cooler months.
Ingredients
Lean beef mince, raw
600 g
Garlic
2 clove(s), thinly sliced
Brown onion
1 medium, finely chopped
Carrot(s)
2 medium, finely chopped
Celery
2 stick(s), finely chopped
Red capsicum
1 medium, finely chopped
Fresh rosemary
1 tbs, finely chopped
Tomato paste
2 tbs
Worcestershire sauce
2 tbs
Lentils, canned, rinsed, drained
1 400g can, (240g)
Salt-reduced liquid beef stock
⅔ cup(s), (160ml)
Cornflour
1½ tbs
Potato(es)
400 g, thinly sliced
Smoked paprika
½ tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook mince, stirring to break up lumps, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Add garlic, onion, carrot, celery, capsicum, rosemary, tomato paste, Worcestershire and lentils to slow cooker. Combine stock and cornflour in a small bowl. Stir stock mixture into beef mixture. Arrange potato, slightly overlapping, over beef mixture. Sprinkle with paprika. Cook, covered, on low for 6 hours (or high for 3 hours). 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.