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Beef & lentil cottage pie with cauliflower & potato topping

Try a new topping for your comforting bake by adding cauliflower and a little cheddar cheese - there'll be some leftover for a second meal, too

  • Prep: 20 mins
    Cook: 1 hrs 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 759
  • Carbohydrates 73
  • Saturated Fat 16
  • Sugar 9
  • Protein 45
  • Fat 33
  • Fibre 9
  • Salt 1.4

Nutrition per serving

  • Calories 759
  • Carbohydrates 73
  • Saturated Fat 16
  • Sugar 9
  • Protein 45
  • Fat 33
  • Fibre 9
  • Salt 1.4

Ingredients

  • 1 tbsp olive oil
  • 250g minced beef
  • 1 large carrot, coarsely grated
  • 1 tbsp tomato purée
  • 200g red lentils
  • 600ml beef stock
  • 140g frozen peas
  • 1¼kg potatoes, cubed
  • 1 large cauliflower (about 400g), cut into florets
  • 150ml milk
  • 50g butter
  • 100g mature cheddar, grated

Method

  1. Heat oven to 200C/180C fan/gas 4. Heat the oil in a large pan and add the minced beef. Cook for 5 mins until browned all over, then add the carrot and cook for 2 mins more.

  2. Stir in the tomato pure?e and add seasoning. Cook for a few mins, then add the lentils and stock. Simmer for 20 mins, then stir in the peas.

  3. Meanwhile, bring a pan of water to the boil and add the potatoes. Simmer for 15 mins, then add the cauliflower and simmer for a further 10 mins until the veg is tender.

  4. Drain, then return the veg to the pan for a few mins to dry out. add the milk, butter and seasoning, and mash together. Finally, add the cheese, reserving a handful, and mix well. Cover and put aside 500g of the mash mix for the sausage recipe tomorrow (see 'goes well with', right).

  5. Spoon the mince into a large roasting dish, about 30 x 20cm, and spoon the mash over the top. Sprinkle with cheese and bake until golden, about 30 mins.

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