‘Half and Half’ Cottage Pie with Root Veg Mash Recipe

This unique twist on the classic cottage pie takes traditional ingredients and elevates them to new heights by combining two delectable layers: a hearty minced beef filling and a luscious root vegetable mash. Get ready to experience culinary bliss with this “Half and Half” Cottage Pie with Root Veg Mash recipe serving you a symphony of savory and sweet notes that will leave you craving for more.

Serves: 4

Prep Time: 55 mins

Cooking Time: 35 mins

INGREDIENTS

• 1tbsp oil
• 320g mince
• 1 onion
• 1 carrot
• 1 celery stick
• 200g tomato passata
• 500ml beef stock
• 1 1/2tbsp tomato puree
• 1tsp Worcestershire sauce
• 1/2tsp chilli powder
• 175g puy lentils
• 1-1.2kg mixed root vegetables (sweet potatoes, carrots, parsnips, swede, and butternut squash, but only use 1 potato)
• 1 1/2 tbsp breadcrumbs

INSTRUCTIONS

1. Heat the oil in a heavy-based sauté pan, brown the mince then set aside.
2. Peel and finely chop the onion, carrot, and celery, add to the pan, and cook for 5 minutes or until softened and lightly browned.
3. Return the mince to the pan, add the passata, beef stock, tomato puree, Worcestershire sauce, and chilli powder, and mix well. Bring to a boil then leave to simmer for 20 minutes before adding the lentils, rinsed in cold water. Bring back to a simmer and cook for 15 minutes.
4. Meanwhile, bring the root vegetables to the boil in a pan of cold, salted water until tender. Drain and allow to steam-dry slightly before mashing.
5. Mash the veg until very smooth, season well, and set aside. Heat the oven to 180°C. Remove the pie filling to an ovenproof dish and cover evenly with the mash.
6. Drizzle over a little olive oil, sprinkle with the breadcrumbs, and cook for 30 minutes.

Print Recipe

‘Half and Half’ Cottage Pie With Root Veg Mash Recipe

Dinner

By Woman&Home Staff – Serves: 4

Prep Time: 55 minutes – Cooking Time: 35 minutes – Total Time: 1 hour 30 minutes

Ingredients

• 1tbsp oil
• 320g mince
• 1 onion
• 1 carrot
• 1 celery stick
• 200g tomato passata
• 500ml beef stock
• 1 1/2tbsp tomato puree
• 1tsp Worcestershire sauce
• 1/2tsp chilli powder
• 175g puy lentils
• 1-1.2kg mixed root vegetables (sweet potatoes, carrots, parsnips, swede, and butternut squash, but only use 1 potato)
• 1 1/2 tbsp breadcrumbs

Instructions

1

Heat the oil in a heavy-based sauté pan, brown the mince then set aside.

2

Peel and finely chop the onion, carrot, and celery, add to the pan, and cook for 5 minutes or until softened and lightly browned.

3

Return the mince to the pan, add the passata, beef stock, tomato puree, Worcestershire sauce, and chilli powder, and mix well. Bring to a boil then leave to simmer for 20 minutes before adding the lentils, rinsed in cold water. Bring back to a simmer and cook for 15 minutes.

4

Meanwhile, bring the root vegetables to the boil in a pan of cold, salted water until tender. Drain and allow to steam-dry slightly before mashing.

5

Mash the veg until very smooth, season well, and set aside. Heat the oven to 180°C. Remove the pie filling to an ovenproof dish and cover evenly with the mash.

6

Drizzle over a little olive oil, sprinkle with the breadcrumbs, and cook for 30 minutes.

ALSO SEE: 21st Century Cottage Pie

21st Century Cottage Pie Recipe

Written by Woman&Home Magazine Staff.