PHONE 0845 0948 128

 

Seasonal Dairy Diary recipes just for you

Try before you buy. A selection of Dairy Diary and Fantastic Food For Less recipes to whet your appetite.

Spiced Cottage Pie

 

Serves 6

50 mins
 

737 Kcals/portion

Fat 25g (10.8g sat)
per portion

 Suitable for freezing

 

Sunflower oil 1 tbsp

Minced beef 500g (1lb 2oz)

Onion 1, peeled and chopped

Medium hot curry powder

2 tbsp

Carrot 150g (5oz), diced

Red lentils 150g (5oz)

Beef stock 600ml (1 pint)

Tomato purée 1 tbsp

Sultanas 50g (2oz)

Salt and freshly ground black pepper

Potatoes 680g (1½lb), peeled and cut into chunks

Butter 50g (2oz)

Milk 4 tbsp

Ground turmeric ¼ tsp

Cooked frozen peas to serve (optional)

 

1 Heat the oil in a saucepan over a medium heat and fry the mince and onion, stirring and breaking up the mince, for about 5 minutes until it is evenly browned.

2 Stir in the curry powder and carrot, cook 1 minute and then mix in the lentils. Pour in the stock, tomato purée, sultanas and seasoning and bring to the boil.

3 Cover and simmer for 25 minutes, stirring occasionally until the lentils are soft.

4 Meanwhile, put the potatoes into a saucepan with just enough lightly salted water to cover them. Cover with the lid and bring the water to the boil. Then reduce the heat and simmer for about 15 minutes until the potatoes are tender.

5 Drain the potatoes, return them to the pan with half the butter and the milk and turmeric and season with salt and pepper. Mash well, adding the milk as needed to make a soft spoonable mash.

6 Preheat the grill to hot. Spoon the mince mixture into an ovenproof dish, cover with the potato and fork the mash into an even layer. Dot the remaining butter over the top and grill for 5–10 minutes until browned. Serve with peas, if you like.

 

Cook’s tip

Leftover lentils can be used to make a delicious, filling soup. Cook 110g (4oz) lentils

with 1 chopped potato, carrot, onion and parsnip (or any other leftover veg you fancy) and

900ml (1½ pints) stock very gently for 1 hour. Purée with a stick blender before you serve.


A Fantastic Food For Less recipe

Other recipes you may like...
Thai-Style Chicken Satay
Strawberry Trifle with Pimms
Tomato & Artichoke Tart
Tomato & Rosemary Gnocchi
Wild Alaska Salmon Picnic Fishcakes
Pesto Chicken with Petits Potatoes
Coconut & Plum Pavlovas
Gooseberry & Hazelnut Fool
Kashmiri Butter Chicken
Treacle Tart with Glazed Apples
Parma Ham Jackets with Roasted Veg
Hot & Spicy Tomato Chutney
Cranberry & Raisin Spotted Dick
Spicy Sausage & Bean Stew
Tuna Arrabiata
Chilli Beef Noodles
Slow-Cooked Turkey with Spiced Chickpeas
Autumn Vegetables with Feta
Piquant Parsnip Soup
Mackerel Fish Cakes
Baked Apples

Spiced Cottage Pie

 

SHOP ONLINE Dairy Diary Blog #DairyDiary Pinterest Facebook