Cottage pie with lentils
Half beef, half lentils: a rich ragù under a yoghurt mashed-potato topping.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 6 people
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Potato1 kg
- Greek yoghurt100 g
- Butter10 g
- Brown lentils (dried)150 g
- Sunflower oil1 tbsp
- Onion1
- Carrot200 g
- Beef mince300 g
- Tinned chopped tomatoes (400 g)1
- Frozen peas150 g
- Grated cheese (mild cheddar or Emmental)30 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the lentils in salted water for 25 minutes until tender, then drain. Peel the potatoes, boil in salted water for 15–20 minutes until tender, then mash with the yoghurt, butter and a pinch of salt.
Soften the chopped onion and small-diced carrot in the oil in a frying pan for 5 minutes, add the mince and cook for 6 minutes, breaking it up.
Stir in the lentils, chopped tomatoes and peas, season and simmer for 5 minutes into a thick ragù.
Heat the oven to 200 °C. Spoon the ragù into an ovenproof dish, spread the mash on top, sprinkle with the cheese and bake for 20 minutes until golden.