*Recipe by Katherine from the Small Steps Team
A shepherd’s or cottage pie is a perfect family winter meal. This one adds some extra flavour (and ease!) by using up leftover roasted vegetables for the mash topping. Pop an extra tray of roast veggies in the oven alongside your next roast and whip one of these up the next night.
Beef & Lentil Cottage Pie with Roast Veg Mash
- Olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 500g beef mince
- 2 tbsp tomato paste
- 1-2 tsbp Worcestershire sauce (according to taste)
- 1 tin brown lentils, rinsed & drained
- 1 cup beef, chicken or vegetable broth
- Salt & pepper
- 4-5 cups leftover roasted vegetables (potato, pumpkin, sweet potato, carrot, parsnip, swede…)
- ½ – ¾ cup broth or water
- 1 cup tasty cheese, grated
- Heat olive oil in a frying pan and cook onion, carrot and celery until softened.
- Add beef mince and cook until browned, breaking up lumps.
- Add tomato paste and cook, stirring, another 2 minutes.
- Add sauce, lentils and broth. Stir to combine, then simmer 10-15 minutes, stirring occasionally until liquid has evaporated and mixture has thickened.
- Meanwhile, puree roasted vegetables in a food processor, adding enough broth or water to thin the puree to a spreadable mash.
- Preheat oven to 200C.
- Transfer the beef and lentil mixture to a baking dish, then spread mash over the top and sprinkled with grated cheese.
- Bake in oven for approximately 20-30 minutes, or until golden brown on top.
- Serve with steamed green veggies.