Beef & lentil cottage pie with crushed root veg Prep 20 mins cook 1.5hrs
serves 4 2 tbsp oil
400g minced beef 1 onion, finely chopped 2 carrots, peeled & finely diced 1 stick celery, finely diced 1 garlic clove, finely chopped 50ml red wine (or use more stock) 1 tbsp tomato purée 1 tbsp Worcestershire sauce 400ml beef stock
leaves from 2 sprigs fresh thyme 1 bay leaf
100g puy lentils, rinsed & drained sea salt & freshly ground black pepper 1kg (peeled weight) mixed root veg approx 50g knob of butter splash of milk
small piece of grated cheddar, grated (optional)
Heat half the oil in a heavy-based pan and brown the mince all over. Remove from the pan using a slotted spoon and leave to one side in a bowl. Add the rest of the oil, the onion, carrot and celery to the pan. Fry gently for 3 mins. Add the garlic and fry for 2 mins. Return the mince to the pan. Add the wine, tomato purée, Worcestershire sauce and stir. Cook for 2 mins. Add the stock, thyme and bay leaf and simmer for 10 mins. Add the lentils and cook for 20-25 mins, until just tender and the sauce has reduced. (using lentils is a frugal way to bulk up the meat and get more portions out of this dish.) Remove the bay leaf and season. Transfer to a baking dish.
Cook the root veg in boiling water until soft (20-25 mins). Drain, then mash with butter and milk and season. Spread evenly to cover the mince and sprinkle with the cheese if using. Bake at 200°C until golden (20-25 mins). (tip - leave the mince and lentil mixture to cool before topping it with the root veg, this will stop the mixture bubbling up over the topping.)
The pie can be frozen whole or in individual portions, once the topping is on but before the final bake.
Recipe by: Riverford Organic Farms
Small Steps 29
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