• Janice Tracey

Cheesy Cottage Pie

Updated: Jun 3



Cheesy Cottage Pie


500gm lean mince

1 large carrot

1 large onion

2 ribs celery

Any other root veg e.g. turnip, parsnip

1 tin green lentils (well rinsed)

500mls stock (beef stock or beef bone broth or vegetable stock)

2 tbs tomato puree

Generous splashes Worcester sauce

2 bay leaves

Salt and Pepper to taste


Topping

6 large potatoes

1 egg

1 oz cheese grated

1-2 tbs olive oil


Method

Cut the veg into chunks and then blitz in a food processor.

Soften the veg in some melted coconut oil, brown the mince and mix together.


Add in the lentils, tomato puree and worcester sauce.

Stir in the beef bone broth or stock. My favourite is Carols Stock Market Bone Broth. It adds 20gm protein and 9 gm collagen to the dish. Add the bay leaves and simmer for 30 minutes.

Meanwhile, peel and steam the potatoes (steaming preserves the nutrients) for about 20-30 minutes until tender. Mash with grated cheese and an egg.

Spoon base into a large casserole dish (or individual dishes) and top with mash. Bake at 180 for 30 minutes.

Serve with broccoli or kale (or green veg of your choice)


Optional swaps

Base - Leave out mince and use extra veg and 2-3 large handfuls red lentils and vegetable stock.

Topping – use sweet potato, turnip or a mix as you wish or have in the cupboard. Swap egg for milk of your choice, swap cheese for nutritional yeast flakes.

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