Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A classic cottage pie stretched with lentils and topped with buttery, cheesy swede mash.
Equipment: Large pan; second pan; ovenproof dish
Measures and names
Ingredients
- 500 g beef mince (ground beef)
- 75 g dried red lentils, rinsed
- 1 onion, chopped
- 1 tbsp tomato purée (tomato paste)
- 400 ml beef stock, from a cube
- 1 large swede (rutabaga) (about 900 g), peeled and chopped
- 25 g butter
- 50 g cheddar, grated
- Salt and black pepper
Method
- Brown the mince in a large pan for 6-8 minutes. Add the onion and cook for 5 minutes, then stir in the tomato purée, lentils and stock.
- Simmer for 20-25 minutes until thick, then season and spoon into an ovenproof dish.
- Meanwhile boil the swede for 20 minutes until very soft. Drain, steam dry for a minute, and mash with the butter and seasoning.
- Heat the oven to 200°C (fan 180°C). Spread the mash over the mince, scatter with cheese and bake for 20 minutes until golden.
Swaps and tips
Mash the swede very well and let it steam dry for a minute so the topping isn't watery. Freezes well before or after baking.
Easy variations
- Use cauliflower or half swede and half cauliflower for the mash
- Swap the beef for lamb or turkey mince
- Add frozen peas or diced carrot to the filling
- Make it in individual dishes and freeze
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 23 g | 9 g | 27 g | 500 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
