Prep Time: 10 minutes
Cooking Time: 1 hour 15 minutes
Serves: 6
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Feel good cottage pie Bits of Carey and Crush Who doesn’t love a comforting cottage pie? And this dish, in my books, is a feel good one with a flavour-packed veggie mash topping and the addition of lentils to the mince. Super moreish indeed. Inspired by my dear friend, Kirsten from The Conscious Kitchen, who prepares nutritionally balanced, low GI or banting frozen meals for the busy folks of Cape Town and surrounds.  If you like the sound of this dish, you may like my Chicken and Veggie Bake recipe too.

Feel good cttage pie bits of carey crush magazineThe “Feel Good” Cottage Pie

Ingredients:
500 g cubed butternut
2 large sweet potatoes, peeled and cubed
Olive for drizzling
2 gem squash, halved and boiled until soft
Salt, pepper and ground nutmeg

500 g ostrich mince or lean beef mince
1 medium onion, finely chopped
250 g button mushrooms, sliced
2 cloves garlic, crushed
1 t (5 ml) dried rosemary
½ t( 2 ml) smoked dried chilli flakes
1 c (250 ml) hot water
1 Knorr beef stock pot
½ oxtail stock cube
1 tin lentils, well rinsed and drained
1 c (250 ml) frozen baby peas
Salt and pepper to taste
3 T (45 ml) grated Parmesan cheese
ground nutmeg

Method:
Preheat the oven to 200°C.
Place the butternut and sweet potato into a baking tray, drizzle with a little olive oil and season.  Roast for 35 minutes or until soft. Place into a bowl and mash really well. Scoop the seeds out of the gem squash and combine with the butternut mixture. Season well and use a whisk to fluff the mash up a bit. Set aside. Reduce oven temperature to 180°C.
Meanwhile, Brown the mince on a heavy based pot with a little olive oil until crumbly, remove and set aside.
Sauté the onion in the meat juices until softened, then add the mushrooms and fry until most of the liquid has cooked out of them.
Add the mince back to the pot together with the garlic, rosemary, chilli, water and stock and simmer for 15 minutes or until most of the liquid has reduced. Add the lentils and peas and cook for a further 5 minutes. The mixture should be thick and not too saucy. Season to taste.
Spread the mince mixture into a medium baking dish. Top with mash and rough up with a fork. Sprinkle with Parmesan and season with a pinch of nutmeg.
Bake for 30-35  minutes or until the mash in golden and the mince mixture starts to bubble up from the sides.
Serve with a crisp seasonal salad.

This recipe was developed, styled and photographed for Crush magazine issue 33 .

Tips: 
Replace gem squash with 2 small sweet potatoes.
Bulk mince up by adding 1 celery stalk and 1 carrot, finely diced
Replace peas with chickpeas.

About The Author

Food consultant, recipe developer and stylist.

2 Responses

  1. Anele

    Hi Carey! I’m an advent fan of your blog and obviously your recipe! Absolutely love how you ‘deliciously’ incorporate the best of both worlds….from stick-to-your-bone comfy dishes, to mouth watering healthy options….everything always packed with flavor! So naturally:-) I’m looking forward to trying out this promising healthy twist to our beloved cottage pie. However I notice that your recipe is missing the rest of the steps for finishes off the pie in the oven?

    Reply
    • Carey Erasmus

      Hi Anele, thanks for your kind words and for bringing this to my attention. I have included the rest of the method. Happy cooking! Carey

      Reply

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