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  • 2
  • Difficulty:Medium
  • 60 MINUTES

Pair this cottage pie with roasted broccoli and other vegetables of your choosing for warming evening meal.

Ideal for:

What you will need:

  • For the cottage pie
  • 1 tablespoon olive oil
  • 125 g lean minced beef
  • 1 small onion, peeled and chopped
  • 75 g green lentils
  • 2 medium carrots, peeled and diced
  • 75 g peas, fresh or frozen
  • 100 ml beef or vegetable stock
  • 1 tablespoon tomato purée 
  • 500 g potatoes
  • 12 g olive spread
  • 1–2 tablespoons soya milk
  • For the roasted broccoli
  • Olive oil to coat
  • 1 head broccoli 
  • Salt

Method:

1. Preheat the oven

  • 180oC for a conventional oven or 160oC for a fan oven

2. Cook the mince

  • Using the olive oil brown the mince and onion in a saucepan
  • Add the lentils, carrots, peas, stock and tomato purée
  • Simmer for 30 min until the vegetables and lentils are soft
  • Add water if necessary to stop the sauce from sticking 

3. Make the mashed potato topping

  • Alongside, peel, chop and cook the potatoes for 20–30 min until they start to break up 
  • Drain and place in a bowl and mash with the spread and milk

4. Combine and cook

  • Place the mince sauce in an ovenproof dish to form a single layer, then place the mashed potato on top
  • Cook for a further 30 min in the oven, or until the top becomes golden brown

5. Roast the broccoli

  • Wash the broccoli and break into even florets
  • Coat in olive oil and salt in a bowl
  • Cook on a baking tray for 10–20 min, turning occasionally, until the edges crisp
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