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Seven veg cottage pie recipe

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Here’s a great way to make a small pack of mince go further, while retaining the flavour and comfort of a classic cottage pie. The mushrooms add nutty richness, while the soft cheese in the mash, with a grating of Cheddar on top, will please little eaters. Providing 4 of your 5-a-day and a hit of fibre, this is your new family favourite! See method

Serves 4
Takes 1 hr 30 mins
415 calories / serving
Freezable
Healthy

Ingredients

2 tbsp olive oil
250g pack lean beef steak mince
1 onion, diced
1 carrot, scrubbed and diced
2 celery sticks, diced
5g fresh thyme, leaves picked
2 garlic cloves, minced
485g pack chestnut mushrooms
1 tbsp tomato purée
390g tin green lentils, drained and rinsed
1 reduced-salt beef stock pot, made up to 200ml
1 tsp reduced-salt soy sauce (optional)
Worcestershire sauce (optional)
720g pack diced root vegetables
80g 50% reduced-fat soft cheese
1-2 tsp milk
250g pack spinach
50g reduced-fat Cheddar
steamed green veg (optional)

4 of your 5-a-day and high in fibre

Each serving contains

Energy
1730kj
415kcal 21%
Fat
16g 22%
Saturates
6g 28%
Sugars
16g 18%
Salt
1.4g 23%

of the reference intake
Carbohydrate 33.2g Protein 27.6g Fibre 14.3g

Method

Heat 1 tbsp oil in a casserole dish and fry the mince over a medium-high heat for 6-8 mins, breaking it up with a wooden spoon, until browned. Transfer to a bowl with a slotted spoon, leaving the oil behind. Add the onion, carrot, celery and half the thyme to the pan and cook over a medium heat for 8 mins until softened. Add the garlic and cook for 2 mins.
Meanwhile, put the mushrooms in a food processor and blitz until a mince consistency but not soggy. Transfer the mushrooms to the pan with the remaining oil and a pinch of salt. Increase the heat to medium-high, and fry for 5-7 mins, stirring regularly, until the water has been released and the mushrooms are cooking down.
Add the tomato purée, lentils, mince and stock to the pan and stir well. Bring to the boil, then reduce to a simmer and cook for 25-30 mins, stirring every now and then, until thickened and saucy. Taste the sauce and season with the soy and Worcestershire sauces, if you like. Preheat the oven to gas 4, 180°C, fan 160°C.
Meanwhile, cook the root veg in a pan of boiling water for 20-25 mins until soft enough to mash. Drain well and add to the food processor with the soft cheese, 1 tsp milk, most of the remaining thyme and some seasoning; blitz until smooth, adding more milk if needed. Put the spinach in a colander and pour over a kettleful of boiling water. Set aside until cool enough to handle, then squeeze out as much liquid as you can.
Put half the lentil and beef ragu into a large baking dish and top with the wilted spinach. Add the remaining ragu followed by the root vegetable mash. Sprinkle over the rest of the thyme and the cheese. Bake for 30 mins until golden and bubbling. Serve with steamed green veg, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Cottage pie recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.