🟩 Beef And Lentil Cottage Pie (gf)(df)

Leek & Lentil Cottage Pie – GF, DF option, LH, LF, LS, LA, RPAH: Strict/Failsafe
Serves 6

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Ingredients

• 2 leeks, sliced (white part only)
• 2 garlic cloves, crushed (optional in RPAH, small amount per serve)
• 500 g beef or veal mince, preservative-free, fat trimmed
• 2 cups homemade failsafe stock (e.g., chicken bones, water, salt – no high amine ingredients)
• 2 cups water
• 200 g red lentils, rinsed well
• Salt, to taste

Mash Potato Topping

• 800 g white potato, peeled
• Butter or suitable DF spread (e.g., Nuttelex – plain)

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Method

1. Boil or steam potatoes until tender. Mash with butter or DF spread. Set aside.
2. Heat a small amount of suitable oil (e.g., canola, sunflower) in a saucepan over low heat. Add leeks and cook gently until softened (do not brown).
3. Add garlic and stir for 1 minute. Add mince and cook until coloured, avoiding high-heat searing.
4. Stir in stock, water, and lentils. Simmer for about 20 minutes until lentils are soft. Add extra water if mixture becomes too thick.
5. Season lightly with salt.
6. Transfer filling to a pie or oven dish, spread mash over the top, and bake at 180°C / 350°F for 20 minutes or until heated through. Avoid browning if strict failsafe.

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Transfer to the oven and cook on medium heat for about 20 minutes