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Photo of Beef and lentil cottage pie by WW

Beef and lentil cottage pie

Total Time
1 hr 15 min
10 min
1 hr 5 min
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


Olive oil

2 tsp

Brown onion

1 medium, chopped


2 stick(s), stalks, finely chopped


2 medium, finely chopped


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)


  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.


SERVING SUGGESTION: Steamed broccoli and zucchini.TIP: This mince mixture can be made a day ahead and then reheated before adding the potato topping. Keep in an airtight container in the fridge until required. The mince mixture can also be served on baked jacket potatoes.