Cottage Pie is a firm family favourite and this recipe is a real crowd pleaser. Our delicious Cottage Pie contains tender beef mince and lentils in a tasty tomato and veg sauce, which provides 2 of your little one's 5-a-day.
4 toddler / 4 adults
For the cottage pie sauce
1 tbsp rapeseed oil
1small onion, finely diced
1 small garlic clove, crushed
A pinch of ground bay leaf
A pinch of fresh or dried thyme leaves
100 g carrot, peeled and diced into 1 cm cubes
50 g sweet potato, peeled and diced into 1 cm cubes
50 g button mushrooms, diced into 0.5 cm pieces
250 g British beef mince
2 tbsp tomato puree
200 ml low salt beef stock
55 g chopped tomatoes
100 g cooked green lentils
½ tsp yeast extract
A pinch of black pepper
2 tbsp cornflour
For the mash
500 g white potatoes, peeled and cut into 1 inch chunks
175 g cauliflower, chopped into florets
1 1/2 tsp butter
3 tbsp whole milk
A pinch of white pepper
A pinch of nutmeg
Heat the rapeseed oil and add the onion. Cook over a medium heat until the onion is soft and translucent.
Add the crushed garlic, ground bay and thyme leaves and cook for a few minutes.
Add the diced carrot, sweet potato and sliced mushrooms and cook for 10 minutes.
Add the beef mince and cook over a medium to high heat until the mince is browned, then add the tomato puree and stir through the mince.
Add the beef stock, chopped tomatoes and lentils. Cover and simmer over a medium heat for 15-20 minutes until the beef mince is tender.
Stir in the yeast extract and black pepper.
Mix the cornflour with some water and add to the sauce. Simmer for 1 minute whilst stirring until the sauce has thickened. Take the pan off the heat.
Place the diced potatoes and cauliflower in a pan and cover with cold water. Bring up to a simmer and cook for 15-20 minutes until the vegetables are soft enough to mash.
Drain, then add the whole milk and butter and sprinkle in the white pepper and nutmeg. Mash together to form a smooth mash.
Place the mince in the bottom of a baking dish, then top with the mash.
To serve immediately, bake the cottage pie at 190 C fan for 15-20 minutes.
The remaining cottage pie can be cooled and kept refrigerated for up to 3 days or frozen and kept for up to 1 month.
Cottage Pie is a firm family favourite and this recipe is a real crowd pleaser. Our delicious Cottage Pie contains tender beef mince and lentils in a tasty tomato and veg sauce, which provides 2 of your little one's 5-a-day. It's topped with a yummy potato and cauliflower mash.