A delicious healthy meal from our Co-Founder and Nutrition Director, Louise Keats.
These Cottage Pies are healthier than traditional – they include lentils for an extra serving of vegetables, plus I’ve switched the potato topping for cauliflower and sweet potato.
If you prefer you can just serve the topping as a side to the beef for a quicker, simpler meal.
Cottage Pie Filling (also can be used as Bolognese)
- 1 tbs extra virgin olive oil
- 3 rashers organic bacon
- 3 cloves of garlic, diced
- 2 onions, diced
- 2 carrots (purple or orange), diced
- 500 g minced beef
- 1 tbs balsamic vinegar
- 1 x 400g tin diced tomatoes
- 300g cherry tomatoes
- 1 x 400g tin lentils, rinsed and drained (or 1 cup cooked lentils)
- Fresh oregano/thyme
Cauliflower sweet potato topping
- 500g white sweet potato, chopped
- 350g cauliflower, broken into florets
- 20g butter
- 50g cheddar cheese
- Heat oil in a casserole pan on a medium heat, add the bacon, garlic, onion and carrot and cook for 10 minutes, or until softened, stirring occasionally.
- Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then add the balsamic, diced tomatoes, cherry tomatoes and 1/2 cup water (or stock if you have it on hand). Cover, reduce heat to low, and simmer for 45 minutes, stirring occasionally. Stir through lentils and set aside until needed.
- Steam sweet potato and cauliflower until cooked through and tender.
- Transfer to a high-powered blender (such as a Thermomix) or you may prefer to use a stick blender or a handheld masher. Add butter and blend/mash until smooth (you can add a little splash of milk if liked). Transfer into a bowl and place into refrigerator until ready to use. Preheat grill.
- Transfer beef mixture into 4 – 6 individual dishes. Top with mash.
- Sprinkle over cheese (using additional if needed), then cook under grill until cheese is melted and lightly golden. Serve topped with fresh oregano/thyme (optional).