Cottage Pie

Serves: 4  Cottage pie
Prep: 25 minutes
Cook: 55 minutes


  • 200g sweet potatoes, peeled and chopped
  • 300g potatoes, chopped (washed thoroughly, no need to peel)
  • Small pinch pepper and salt
  • 50ml skimmed milk
  • 1 large onion (120g), finely chopped
  • 250g lean minced beef
  • 1 leek (160g), chopped
  • ¼ swede (80g), finely diced
  • 1 carrot (80g), finely diced
  • 1 tbsp plain flour
  • 1 x 400g tin chopped tomatoes
  • 1 low salt beef stock cube and 400ml water.

Healthy boost ingredients

  • 1 x 400g tin green lentils, drained (240g).

Top tips

If you don’t have a non-stick frying pan, lightly spray your pan with pure vegetable oil.


  1. Preheat oven to 180°C/Gas 4
  2. Add the potatoes and sweet potatoes to a pan, cover with boiling water, cooking for 15–20 minutes until soft. Drain, saving the water and reserving. Season, then mash, adding the milk and beating with a wooden spoon until smooth and creamy, then set aside
  3. Meanwhile, heat a non-stick frying pan, then add the onion and cook for 5 minutes stirring regularly until starting to brown, then add the beef and stir 4–5 minutes until browned, breaking up any clumps of mince with the back of a wooden spoon
  4. Now add the leek, carrot and swede, stir 1–2 minutes then add the flour and stir, coating everything well
  5. Gradually stir in the stock then mix in the tomatoes, stirring constantly and bring to the boil
  6. Turn the heat down, cover and simmer gently until the vegetables are soft then stir in the lentils and pepper
  7. Put into an ovenproof dish and top with the mash, creating little peaks with a fork so they become crispy. Bake for 30–35 minutes until golden brown.

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