Cottage Pie with Hidden Veg
Cook once, feed everyone: the great British comfort classic with lentils and finely diced veg folded into the beef, under a cloud of mash. Made without added salt so it suits the smallest diner too. For baby (from 7 months): mash their portion with a fork — the soft texture is weaning gold.
Ingredients
- 1 tbsp olive oil
- 500 g lean beef mince
- 1 large onion, finely chopped
- 2 medium carrots, finely diced
- 2 sticks celery, finely diced
- 100 g red lentils, rinsed
- 2 tbsp tomato puree
- 500 ml low-salt beef stock
- 1 tsp dried thyme
- 1 kg potatoes, peeled and chunked
- 30 g unsalted butter
- 75 ml whole milk
- 40 g mature cheddar, grated (optional)
Method
- Heat the oil in a wide pan and brown the mince, breaking it up as you go.
- Add the onion, carrot and celery and cook until soft — dice them small enough to vanish.
- Stir in the tomato puree, thyme, lentils and stock. Simmer gently until the lentils are soft and the sauce is thick.
- Meanwhile, boil the potatoes until tender, then mash with the butter and milk.
- Spoon the filling into a baking dish, top with mash, rough up the surface with a fork and scatter with cheese if using. Bake at 200°C fan until golden.
- For baby (from 7 months): mash a cooled portion with a fork — filling and potato together. For toddlers, serve as is. Adults add salt, pepper and Worcestershire-style sauce at the table.
Chef's note: Cook once, feed everyone. The lentils stretch the beef, boost fibre and iron, and soften the texture for little mouths. Assembles a day ahead, and freezes whole or in portions for 3 months — reheat until piping hot right through.
Nutrition per serving
380kcal
24gprotein
38gcarbs
14gfat
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