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A golden brown Beef and Lentil Cottage Pie in a baking dish with a textured mashed potato topping.

Beef and Lentil Cottage Pie

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 500 g lean ground beef
  • 200 g dried brown lentils, rinsed
  • 1 large onion , finely diced
  • 2 medium carrots , diced
  • 2 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 500 ml beef stock
  • 1 teaspoon dried thyme
  • 800 g Yukon Gold potatoes, peeled and cubed
  • 50 g unsalted butter
  • 120 ml whole milk
  • 1 teaspoon sal t
  • 0.5 teaspoon black pepper

Method
 

  1. Preheat oven to 200°C (400°F).
  2. In a large heavy-bottomed skillet, brown the ground beef over medium-high heat until no pink remains. Drain excess fat.
  3. Add the onions and carrots to the skillet and sauté for 5-7 minutes until softened.
  4. Stir in garlic, tomato paste, and thyme, cooking for 1 minute until fragrant.
  5. Add the lentils, beef stock, and Worcestershire sauce. Bring to a boil, then reduce heat to low and simmer covered for 25-30 minutes until lentils are tender.
  6. While the base simmers, place potatoes in a pot of cold salted water. Bring to a boil and cook for 15 minutes or until fork-tender.
  7. Drain potatoes and mash thoroughly with butter and milk. Season with salt and pepper to taste.
  8. Transfer the beef and lentil mixture into a 2-quart baking dish, spreading it into an even layer.
  9. Spread the mashed potatoes over the beef mixture. Use a fork to create a textured pattern on the surface.
  10. Bake for 20-25 minutes or until the potato topping is golden brown and the filling is bubbling around the edges.