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Cottage pie
Filled with delicious vegetables like carrots, celery, lentils and peas, this beef pie packs a hearty punch of flavour. Topped with a creamy mashed potato and cauliflower layer, you'll be thanking your past self for making this one for dinner.
SERVES
4
Ingredients
Filling
- 1 tablespoon (14 g) butter
- 1 small yellow onion, finely diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- Kosher salt and black pepper, to season
- 1 garlic clove, finely minced
- 340–350 g lean ground beef or plant-based beef alternative
- 1/2 cup canned lentils, drained and rinsed
- 1 tablespoon (8 g) all-purpose flour
- 1 tablespoon (15 ml) tomato paste
- 1 tablespoon (15 ml) Worcestershire sauce
- 3/4cup (190 ml) mushroom broth or low sodium beef broth
- 1/2 cup (65 g) frozen peas and/or corn
Mashed Topping
- 2 large yellow flesh potatoes, peeled or unpeeled, halved lengthwise and quartered
- 1 garlic clove
- Kosher salt, to season
- 1/4 small head cauliflower, cut into florets
- 2 tablespoon (30 ml) 2% or whole milk
- 2 tablespoons (28 g) butter
- 2 tablespoons (28 g) cream cheese, room temperature
Assemble
- 1 cup (100 g) grated cheddar cheese, optional
Directions
Filling
- Preheat oven to 400°F (200°C).
- Melt the butter in a large oven-safe skillet over medium heat. Add the onion, carrot and celery and season with salt and pepper. Cook, stirring frequently until vegetables begin to soften, about six minutes.
- Add garlic and cook for 30 seconds. Add meat alternative or beef. Increase heat to medium-high and cook, breaking up meat alternative or beef until browned and cooked through about five to seven minutes.
- Reduce heat to medium, add lentils and sprinkle with flour; stir to combine.
- Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
Mashed Topping
- Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook for 10 to 15 minutes, until tender.
- Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until desired texture is reached. Season with more salt.
Assemble
- Stir the frozen veg into the filling and remove from the heat.
- Top with the mash, spreading it into an even layer and scatter with the grated cheese.
- Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and place in the oven for 20 to 25 minutes or until the cheese is melted and the top is lightly golden brown and crisp. TIP: To serve these as individual pies, transfer the filling and topping evenly into four French onion soup crocs or ramekins.
Serve
- Allow the pie to cool slightly before serving. Slice, serve and enjoy!
