Cottage Pie with Lentils

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)wp-15920618559556603774561890335412.jpg

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.



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