The Best Beef & Lentil Cottage Pie
A twist on your classic cottage pie, we use a naturally sweet kumara topping and have added lentils, carrots & spinach to deliver a nutrient packed mince mixture. We love this delicious go-to recipe, perfect to make ahead of time and frozen then used within 3 months for an easy go-to meal.
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IngredientsBeef
Topping
To Serve
|
Method |
Energy kJ (kcal) | 1895 (452) |
Protein (g) | 36 |
Fat (g) | 14.3 |
Saturated (g)
|
6.4 |
Carbohydrate (g) | 37 |
Sugars (g)
|
20 |
Sodium (mg) | 496 |
Fibre (g) | 7.1 |
Iron (mg) | 5.4 |
Zinc (mg) | 6.6 |
Vitamin B12 (ug) | 1.2 |
Vitamin C (mg) | 9.9 |
Selenium (ug) | 3.0 |
Preheat the oven to 190°C.
Beef:
Heat a dash of oil in a large heavy-based saucepan over a medium-high heat. Add the beef mince and brown, stirring with a wooden spoon to break up the mince as it browns. Remove and set aside.
Reduce the heat to low, add another dash of oil and cook the onion and garlic for at least 5 minutes until soft. Increase heat and add carrot and cook for a further 5 minutes. Pour in the wine if using, and bring to the boil. Return beef mince to the saucepan with Worcestershire sauce, tomatoes, tomato paste, stock and lentils. Season as required.
Reduce heat, cover and cook mince mixture at a gentle simmer for 30 minutes, stirring occasionally until the sauce thickens. 5 minutes before you take the mince of the heat add the spinach and chopped herbs and stir through.
Topping:
Boil kumara in lightly salted water until tender. Drain and dry over the heat then mash well. Using a fork, whip in the milk and butter.
To assemble:
Spoon mince mixture into a large ovenproof dish (6 cup capacity), top with the kumara mash and sprinkle with grated cheese. Place in the oven and cook for 30 minutes until hot and bubbling.
To serve:
Serve cottage pie with you favourite seasonal greens.