This recipes takes traditional cottage pie, but amps up the health credentials with lentils and cauliflower. Your gut will thank you! If you have any leftover beef filling, it can be used as an alternative to bolognese.
1 tbs extra virgin olive oil
2 cloves of garlic, diced
2 onions, diced
2 carrots (purple or orange), diced
3 rashers organic bacon, diced
500 g minced beef
1 tbs balsamic vinegar
1 x 400 g tin diced tomatoes
300 g cherry tomatoes
1 x 400 g tin lentils, rinsed and drained (or 1 cup cooked lentils)
Cauliflower sweet potato topping
500g white sweet potato, chopped
350g cauliflower, cut into florets
50g cheddar cheese, grated
Fresh oregano or thyme, to serve (optional)
To prepare beef filling, heat oil in a casserole pan on a medium heat, add the garlic, onion, carrot and bacon and cook for 10 minutes, or until softened, stirring occasionally.
Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then add the balsamic vinegar, tomatoes and 1/2 cup water (or stock if you have it on hand). Cover, reduce heat to low, and simmer for 45 minutes, stirring occasionally. Stir through lentils. Set aside until needed.
To prepare cauliflower mash topping, steam sweet potato and cauliflower until very tender.
Transfer to a high-powered blender (such as a Thermomix) or food processor. Add butter. Process until smooth, adding a dash of milk if needed for desired consistency. Transfer into a bowl and place into refrigerator until ready to use.
Preheat grill. Transfer beef mixture into 4 – 6 individual dishes. Top with mash.
Sprinkle over cheese (using additional if needed), then cook under grill until cheese is melted and lightly golden and cottage pie has reached desired temperature. Serve topped with fresh oregano/thyme (optional).