Butternut and lentil cottage pie
With the added lentils, and butternut instead of the traditional potatoes, you have a healthy winner.
Ready in1 hour 45 mins
Serving sizeServes 6
- 4 tsp (20 ml) olive or canola oil
- 500 g lean beef or ostrich mince
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 250 g mushrooms, chopped
- 2 tsp (10 ml) dried mixed herbs
- 1 tsp (5 ml) ground coriander
- 2 tsp (10 ml) mild mustard
- 1 x 410 g tin chopped tomatoes
- ½ cup (125 ml) strong Rooibos tea
- ½ cup (125 ml) uncooked red lentils
- lemon juice and black pepper to taste
- 750 g butternut, peeled and cubed
- ¼ tsp (1,2 ml) salt
- Heat half the oil in a large saucepan and fry mince until brown. Spoon out.
- Heat remaining oil in the same pan and fry onions, carrots and mushrooms until soft. Add mixed herbs, coriander, mustard, mince and tomatoes. Reduce the heat and simmer over a low heat, with a lid, for 20 minutes.
- Add tea and lentils and simmer with the lid for another 15-20 minutes or until lentils are soft. Season well with lemon juice and pepper.
- Preheat the oven to 200 ˚C. Meanwhile, place butternut and salt in a pot with ¾ cup (180 ml) water and bring to a boil.
- Reduce the heat and simmer for 20 minutes or until just soft. Drain well and lightly mash or crush with a fork. Season with lemon juice and black pepper.
- Spoon mince mixture into an oven dish, spread butternut on top in an even layer. Bake for about 20 minutes or until golden brown and heated through.
- Serve with green veggies like pan-fried or steamed broccoli and baby marrows, seasoned with fresh herbs and lemon juice or fill your plate with a tomato salad.
Nutritional information per portion
This recipe is from Cooking from the heart, 3rd edition: Diabetes
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