Who doesn’t enjoy a good old traditional Cottage Pie. Make most meals during the week nutritious and packed with goodness! This recipe is great as it is a good source of fiber (added lentils) and it uses leaner forms of protein and canola oil as a source of healthy fats.

BBC Food Website (27th February 2012)

Cottage pie

Adapted from Eating For Sustained Energy no 2 – Serves 4 (for sale click here)
Ingredients

5 mL (1 tsp) canola oil
1 medium onion, peeled and chopped
1 clove garlic, crushed or 2 mL garlic flakes
300g extra lean mincemeat or ½ ostrich/ ½ beef mincemeat
5 mL (1 tsp) beef stock powder or ¼ beef stock cube
30 mL (2 Tbsp) chopped fresh parsley or 5 mL dried parsley
5 mL (1 tsp) dried mixed herbs
Freshly ground black pepper and lemon juice to taste
15 mL (1 Tbsp) Worcestershire sauce
1 x 410g lentils (canned), rinsed with gushing water

Topping
300g (1 large or 2 medium) potatoes
60 mL (4 Tbsp) skimmed milk or 1% milk
5 mL (1 tsp) Trim or salad cream mayonnaise
60g LF White Cheddar (2 matchboxes before grating)
2 mL Paprika (optional spices: 2 mL ground ginger, 2 mL ground coriander)
Black pepper (to taste)

Instructions

  1. Preheat the oven to 180 °C.
  2. Peel the potatoes and boil until just soft.
  3. Heat the oil and fry the onion and garlic until the onion is transparent.
  4. Add the mince, stock powder or stock cube, herbs (and optional spices if applicable), lemon juice and pepper and stir-fry for 5-10 minutes to brown the mince.
  5. Add the Worcestershire sauce and lentils and simmer for another 5-10 minutes
  6. Spoon into an ovenproof dish.
  7. Make the topping by adding the milk and mayonnaise to the potatoes and mash the potatoes until light and fluffy.
  8. Spread the mash potatoes over the mince mixture in the ovenproof dish.
  9. Sprinkle the cheese over the top as well as the paprika.
  10. Bake for 20 minutes, or until heated through and bubbling.
  11. Serve immediately with vegetables.

 

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