Beef & lentil cottage pie with cauliflower & potato topping

Try a new topping for your comforting bake by adding cauliflower and a little cheddar cheese - there'll be some leftover for a second meal, too

Ingredients 1 tbsp olive oil 250g minced beef 1 large carrot, coarsely grated 1 tbsp tomato purée 200g red lentils 600ml beef stock 140g frozen peas 1¼kg potatoes, cubed 1 large cauliflower (about 400g), cut into florets 150ml milk 50g butter 100g mature cheddar, grated

Method

Heat oven to 200C/180C fan/gas 4. Heat the oil in a large pan and add the minced beef. Cook for 5 mins until browned all over, then add the carrot and cook for 2 mins more.

Stir in the tomato purée and add seasoning. Cook for a few mins, then add the lentils and stock. Simmer for 20 mins, then stir in the peas.

Meanwhile, bring a pan of water to the boil and add the potatoes. Simmer for 15 mins, then add the cauliflower and simmer for a further 10 mins until the veg is tender.

Drain, then return the veg to the pan for a few mins to dry out. add the milk, butter and seasoning, and mash together. Finally, add the cheese, reserving a handful, and mix well. Cover and put aside 500g of the mash mix for the sausage recipe tomorrow (see 'goes well with', right).

Spoon the mince into a large roasting dish, about 30 x 20cm, and spoon the mash over the top. Sprinkle with cheese and bake until golden, about 30 mins.

Source: http://www.bbcgoodfood.com/recipes/beef-lentil-cottage-pie-cauliflower-potato-topping