Came up with this ‘healthy’ version of Cottage Pie with lentils & minimal vegetables in meat & mash.
The man finds it too ‘healthy’ and I found I used too many potatoes.
Cottage Pie with Lentils
300g mince (beef or other)
1 onion, diced
1 clove garlic, minced
1/2 cup shredded carrots
1/2 cup red lentils
1 beef bouillon (stock) cube
1/2 teaspoon ground nutmeg
1 teaspoon cumin powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
600g potatoes, skins removed, diced
1 teaspoon salt
2 tablespoon butter
1 clove garlic, sliced
1/2 cup cauliflower
- Cook the fillings first, so it has time to cool a little.
- Fry onion & garlic in some oil.
- Add the mince when the onion turns translucent or when you can smell the onion cooking.
- When the mince is cooked, add the rest of the ingredients & some water, about 1/2 cup, to cook the lentils.
- Remove when lentils are just cooked or even if they start falling apart.
- Place the cooked mince into a greased baking dish. I drizzled olive oil & rubbed the oil around the bottom & sides of the dish for that nice crust.
- Next to cook the potatoes. Saving on washing up, use the pot that was used for cooking the mince.
- Cook the potatoes, garlic & cauliflower together in salted water. (Remember the 1 teaspoon of salt?)
- Once the potatoes are cooked, time to mash them all together with the butter.
- Scoop the mash on top of the mince. Flatten. Use a fork to poke some ‘vents’ into your pie, all the way to the bottom, please.
- Bake in a preheated 200ºC (400ºF) oven for 20-25 minutes.