How To Make Beef & Lentil Cottage Pie with Cauliflower & Potato Topping
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Serves:
Ingredients
- 1 lb ground beef
- 1 cup dried lentils, rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup beef broth
- 1 cup frozen peas
- 1 cauliflower head, cut into florets
- 2 potatoes, peeled and diced
- 1/4 cup milk
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
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Add the onion, carrots, and garlic to the skillet and cook until the vegetables are tender.
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Stir in the tomato paste, dried thyme, dried rosemary, lentils, and beef broth. Bring to a simmer and cook for 15-20 minutes, or until the lentils are cooked through and the mixture has thickened.
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Stir in the frozen peas and season with salt and pepper. Remove from heat.
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In a separate pot, steam the cauliflower florets and diced potatoes until tender.
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Drain the cauliflower and potatoes, then transfer to a bowl. Add the milk and butter, and mash until smooth. Season with salt and pepper to taste.
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Pour the beef and lentil mixture into a baking dish and spread the cauliflower and potato mash on top.
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Bake in the preheated oven for 30-35 minutes, or until the topping is golden and the filling is bubbling.
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Serve hot and enjoy!
Nutrition
- Calories : 475kcal
- Total Fat : 19g
- Saturated Fat : 8g
- Cholesterol : 72mg
- Sodium : 514mg
- Total Carbohydrates : 47g
- Dietary Fiber : 14g
- Sugar : 7g
- Protein : 30g
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