The Best Beef & Lentil Cottage Pie
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The Best Beef & Lentil Cottage Pie

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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.
<b>Prep:</b> 1 hour 15 mins Prep: 1 hour 15 mins
<b>Cook:</b> 30 mins Cook: 30 mins
Serves 6-8 Serves 6-8
Good source of iron Good source of iron
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  • 1kg Quality Mark beef mince
  • 1 medium-sized onion, finely chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 2 medium-sized carrots, peeled and grated
  • 150ml red wine (optional), or extra stock
  • 2 tbsp Worcestershire sauce
  • 400g can chopped tomatoes in juice
  • 1 tablespoon tomato paste
  • 250ml beef stock
  • 400g can lentils
  • 1 cup well packed spinach
  • 2 tablespoons fresh parsley, finely chopped
  • 2 teaspoons fresh thyme leaves, finely chopped


  • 1.2kg kumara, peeled and cubed
  • 200ml milk
  • 25g butter
  • 1/2 cup grated cheese

To Serve

  • Seasonal greens


Preheat the oven to 190°C.


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.


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. 


  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 515
Energy kJ (kcal) 1895 (452)
Protein (g) 36
Fat (g) 14.3
Saturated (g)
Carbohydrate (g) 37
Sugars (g)
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

This analysis was based on 8 serves and the inclusion of 1 teaspoon of salt for seasoning. 
  • Make cottage pie ahead of time and keep refrigerated. You will need to cook in the oven for at least an extra 15 minutes until hot and bubbling.
  • To stop mash sinking into the mince, allow mince to cool a little before topping with mashed kumara.
  • Cottage pie can be frozen and used within 3 months.
  • Stir through 3/4 cup grated cheese with the kumara mixture for an extra cheesy topping.
  • Kids love mince, and being a good source of iron for energy and brain development, it's good for them too. 
  • Lentils make the meal go further. Feed an even larger crowd by adding an additional tin of lentils and another grated carrot to this recipe. 
  • Increasing the dietary fibre content of meals with lentils and vegetables is great for our gut health. 

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