Beef and Lentil Cottage Pie with Cheddar Mash

• 1 pound ground beef
• 1 cup dried lentils, rinsed
• 2 cups beef broth
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 medium potatoes, peeled and diced
• 1/2 cup milk
• 1/2 cup shredded sharp cheddar cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook ground beef over medium heat until browned; drain excess fat.
3. 3 Add onions, garlic, carrots, and celery to the skillet; cook until softened.
4. 4 Stir in lentils, beef broth, tomato paste, thyme, and smoked paprika; simmer for 20 minutes until lentils are tender.
5. 5 Meanwhile, boil potatoes in salted water until tender; drain and mash with milk.
6. 6 Season the lentil mixture with salt and pepper to taste.
7. 7 Transfer the mixture to a baking dish and top with mashed potatoes.
8. 8 Sprinkle cheddar cheese over the top.
9. 9 Bake for 25 minutes until golden and bubbly.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• Baking dish
• Potato masher

Variations

• Add a layer of sautéed mushrooms for extra umami flavor.
• Use sweet potatoes for a colorful twist.

Substitutions

• Substitute ground beef with ground turkey for a leaner option.
• Use vegetable broth and omit beef for a vegetarian version.

Pairings

• Red wine, such as a Merlot or Cabernet Sauvignon.
• A crisp IPA beer.

Nutrition

Tips

• For a vegetarian version, omit beef and increase broth to 3 cups.
• Top with extra thyme sprigs before baking for added flavor and presentation.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat covered with foil at 350°F for 30-40 minutes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with steamed broccoli for a complete meal.

FAQ