5 Veg & Lentil Cottage Pie

Prep + cook time: 35 mins

Serves: 4


  • olive oil cooking spray
  • 1 medium brown onion (150g), chopped finely
  • 200g button mushrooms, chopped finely
  • 300g extra lean beef mince
  • 400g can crushed tomatoes with garlic and herbs
  • ½ cup (95g) split red lentils
  • 1 tbsp worcestershire sauce
  • 350g cauliflower florets
  • 200g peeled sweet potato, diced
  • 1/3 cup (40g) shredded light tasty cheese
  • 1/4 cup flat-leaf parsley leaves


  1. Heat a large 24cm ovenproof frying pan (8-cup capacity) over medium-high heat; spray lightly with oil. Cook onion and mushrooms, stirring, for 4 mins or until onion softens.
  2. Add beef to pan; cook, breaking it up with a spoon, for 5 mins or until evenly browned. Stir in tomato, 11/2 cups (375ml) water, the lentils and worcestershire sauce; simmer over low heat for 15 mins or until lentils are tender and sauce thickens.
  3. Meanwhile, place cauliflower and sweet potatoin a medium saucepan; cover with water. Bring to boil over high heat; cook for 8 mins or until tender. Drain well. Using a stick blender, blend until smooth; season. Spread mash over top of the frying pan; scatter with cheese.
  4. Preheat oven grill to high. Cook cottage pie under oven grill for 5 mins or until cheese melts and turns golden. Serve topped with parsley leaves.

Meal prep:  Freeze leftover portions in airtight container for up to 1 month

Nutritional count per serving:
7.3g total fat (3.6g saturated fat); 1272kJ (303 cal); 27.2g carbohydrate; 29.8g protein; 8.7g fibre