Cottage Pie is a trusty favourite in most households and whilst there are a range of traditional recipes, I have used this classic family favourite as an opportunity to sneak more vegetables and fibre into the family’s diet. If there are any fussy eaters in the house, then this is a winner (I have two and it’s tried and tested!) Aside from the stock cube there is no other seasoning as I’ve tried to keep an eye on added salt and preservatives. If you want to make it even healthier, you could even make your own chicken stock! I’ve also opted for lean Turkey mince to help reduce the fat content, however feel free to substitute this for beef or lamb if you’d prefer. This should make one large cottage pie (to serve 6-8) or 7-8 individual ramekins. I like to make a batch every couple of weeks so I have them handy in the freezer for the days when I’m pressed for time!
I hope you enjoy!
Turkey mince, 450g
1 large onion
1 tsp of coconut oil
2 medium carrots
1 green pepper
2 garlic bulbs
1 vegetable stock cube (approx. 1 litre)
100g green lentils
30g pinto beans
1 large sweet potato
1 large potato
1 tsp butter
Splash of full fat milk
- In a blender, chop the onion, leek and garlic until finely shredded. In a large saucepan heat the coconut oil and sauté the onion, leek and garlic until soft. Add the turkey mince and allow to brown for several minutes.
- Meanwhile loosely chop the carrots and pepper and add to the blender so they are finely shredded, add them to the saucepan and continue to stir and brown the turkey.
- Add the stock, along with the lentils and pinto beans and allow to simmer for approx. 30-45 minutes or until all the liquid has reduced down and the lentils and beans are soft and cooked.
- 15 minutes before the end of simmering, add the peeled and chopped potatoes to a pan of boiling water, cook for 15 minutes before draining. Mash with a teaspoon of butter and a splash of full fat milk and season.
- Transfer a generous layer of the mince/ vegetables mixture to a large casserole dish (or child portion ramekins) and top with a layer of the potato mixture. Grate some parmesan cheese over the top before popping in the oven for 15 minutes to allow the cheese to crisp and golden.