Description
This healthy cottage pie swaps half the beef for lentils and packs in extra veggies. It’s rich, savory, and just as satisfying as the classic.
Ingredients
Scale
Mashed Potato Topping
- 2 pounds (900 g) potatoes, peeled and cut into 1-inch cubes (about 3 medium potatoes)
- 4 tablespoons (60 g) butter, plus more for topping
- 1/2 cup whole milk
- 1/2 teaspoon salt
Beef-Lentil Filling
- 2 tablespoons olive oil
- 1 cup (125 g) diced onion, (about 1/2 medium)
- 1 cup (110 g) grated or diced carrots (about 2 medium)
- 2 cloves garlic, minced or pressed
- 8 ounces (227 grams) ground beef
- 2 tablespoons all-purpose flour
- 4 tablespoons tomato paste
- 2 cups beef broth
- 1 (15-ounce) can lentils, drained and rinsed (about 1 2/3 cups)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup (130 g) frozen peas
- 1 cup (135 g) frozen corn
Instructions
- Cook the potatoes: Place 2 pounds peeled and chopped potatoes in a large saucepan and cover with cold salted water. Bring to a boil and cook for 15 minutes, or until very tender when pierced with a fork. (Prep your other ingredients while the potatoes cook.) Drain well and return to the pot off the heat. Add 4 tablespoons butter, ½ cup milk, and ½ teaspoon salt then mash or beat with a mixer until smooth and fluffy. Set aside.
- Preheat + cook the filling: Preheat the oven to 350°F (180°C). In a large oven-safe pot or deep skillet, heat 2 tablespoons olive oil over medium heat. Add 1 cup diced onion, 1 cup grated or diced carrots, and 2 cloves minced garlic. Cook, stirring frequently, for 5 minutes, until softened. Add 8 ounces ground beef and cook, breaking it up with a spoon, for 4–5 minutes, until browned and no pink remains.
- Build the sauce base: Stir in 2 tablespoons all-purpose flour and 4 tablespoons tomato paste until evenly incorporated. Cook for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly and smells fragrant.
- Simmer: Slowly stir in 2 cups beef broth, then add 1 can lentils (drained and rinsed), 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, and ½ teaspoon black pepper. Bring to a gentle simmer, then reduce heat to medium-low and cook for about 15 minutes to thicken the sauce, stirring occasionally and scraping up any browned bits from the bottom of the pan. You know it’s done when you can drag your spoon on the bottom and liquid doesn’t immediately fill the space.
- Add frozen veggies: Remove from the heat and stir in 1 cup frozen peas and 1 cup frozen corn. Taste and adjust seasoning if needed. Let cool for 5 minutes.
- Assemble and bake: Once the filling has cooled slightly, spread the mashed potatoes evenly over the filling. Lightly brush with melted butter, if desired. Bake for 15–20 minutes, until heated through and bubbling at the edges. For deeper browning, broil for 2–3 minutes after baking, watching carefully. Let stand for 5 minutes before serving.
Notes
Make-ahead: The potatoes and filling can be prepared and assembled up to 2 days in advance and refrigerated. Bring to room temperature before baking. Bake slightly longer (20-30 minutes) until heated through, covering for half the time.
Nutrition information calculated using whole milk, salted butter, and 85/15 ground beef.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 511
- Sugar: 7 g
- Sodium: 434 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 12 g
- Protein: 22 g
- Cholesterol: 48 mg
