This Beef and Lentil Cottage Pie serves 6 (approx 500 cals/s)

Ingredients

• 2 leeks sliced (white part only)
• 2 Garlic Cloves
• 500 grams beef or veal mince
• 2 cups of home made stock I use a stock recipe from RPAH Allergy Unit Friendly Food Cookbook – or a chicken stock made simply by using leftover chicken bones from roast, water and salt)
• 2 cups of water
• 200 grams red lentils (rinsed)
• Salt for seasoning
• Mash Potato (made using about 800 grams white potato) and Butter or suitable DF spread (e.g. Nuttelex)

1
Soften leek in a little heated oil slowly (you do not want it to brown) then add garlic and mince and brown.

2

Add stock and water and rinsed red lentils. Cook for about 20 minutes – until lentils have softened. Add a little extra water if too thick.

3
Season with Salt to liking

4
Place in pie dish or pyrex oblong dish and top with Mash Potato.

5
Transfer to the oven and cook on medium heat for about 20 minutes

Serve with green beans and brussels sprout or braised red cabbage

or other suitable veg