This is a really nice take on the traditional cottage pie recipe. Using less beef and adding lentils, makes it a lighter and more nutritious dish, without compromising on taste. We also combine potatoes and carrots for the topping for some extra goodness. This is a recipe the whole family will enjoy and even better, it freezes really well (if you have any leftover!).

Ingredients:
6 Potatoes - Peeled & Halved
2 Carrots - Peeled & Chopped
Drizzle Olive Oil
1 Onion Chopped
500g Steak Mince
2 Garlic Cloves - Minced
Spring Rosemary - Finely Chopped
1 Dessert Sp Tomato Puree
2 Celery Sticks - Chopped
250g Split Red Lentils
750ml Beef Stock
100ml Milk
1 Knob Butter
50g Frozen Peas

Method:
1) Prepare all the vegetables
2) Steam potatoes & carrots until soft (20-30 minutes)
3) Add a drizzle of olive oil to a pan and sauté the onion on a low heat (10-minutes)
4) Add the mince, increase the heat and cook through
5) Once the mince is cooked, add the garlic, rosemary, tomato puree, celery, lentils and stock
6) Bring to the boil and simmer for 30-minutes
7) When the potatoes and carrots are cooked, mash with milk and butter
8) When the mince & lentils are ready, add the peas and transfer to an oven dish
9) Add the potatoe and carrot mash topping and comb with a fork
10) Cook in an oven preheated to 200 degrees until the top has browned (20-30-minutes)

Enjoy.