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.
Adapted from Eating For Sustained Energy no 2 – Serves 4 (for sale click here)
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
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)
- Preheat the oven to 180 °C.
- Peel the potatoes and boil until just soft.
- Heat the oil and fry the onion and garlic until the onion is transparent.
- 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.
- Add the Worcestershire sauce and lentils and simmer for another 5-10 minutes
- Spoon into an ovenproof dish.
- Make the topping by adding the milk and mayonnaise to the potatoes and mash the potatoes until light and fluffy.
- Spread the mash potatoes over the mince mixture in the ovenproof dish.
- Sprinkle the cheese over the top as well as the paprika.
- Bake for 20 minutes, or until heated through and bubbling.
- Serve immediately with vegetables.
Remember: Love food. Eat Smart. Love life.