Beef and Lentil Cottage Pie

Ingredients

• 500 gextra-lean ground beef (95%)
• 150 gdry green or brown lentils
• 1medium onion
• 2medium carrots
• 150 gfrozen green peas
• 2 tbsptomato paste
• 600 mllow-sodium chicken broth
• 2¾ tspWorcestershire sauce
• 1 tspdried thyme
• 5¼medium potatoes (Yukon Gold or red)
• 150 mlskim milk
• 3 tspbutter
• ¾ tspsalt

Method

1. Peel and cube the potatoes, cover with cold salted water and bring to a boil over high heat. Simmer over medium heat until very tender, about 15 minutes. Drain and mash with the milk, butter and salt.

   18 min timer

2. Heat a large deep skillet over medium-high heat. Add the beef, diced onion and carrot and cook, breaking up the meat, until browned and it reaches 71°C (160°F), about 8 minutes.

   8 min timer

3. Stir in the tomato paste for 1 minute, then add the rinsed lentils, broth, Worcestershire sauce and thyme. Bring to a boil, then simmer over medium-low heat, stirring now and then, until the lentils are tender and the mixture is thick, about 25 minutes. Stir in the peas.

   25 min timer

4. Preheat the oven to 200°C (400°F) with a rack in the centre while the filling simmers.

5. Spread the filling in a 23 x 33 cm (9 x 13 inch) baking dish and top with the mash, spreading it to the edges. Rough up the top with a fork.

6. Bake for 20 minutes, until bubbling at the edges and golden on top.

   20 min timer

7. Rest for 10 minutes so the filling sets before spooning onto plates.

Storing and reheating

Keeps 4 days or 3 months frozen.