Skip to content

Cottage Pie

Serves 4
Preparation time
1 hour
  • 15g
    Olive Spread
  • 1
    large onion diced
  • 2
    sticks celery chopped
  • 200g
    carrots diced
  • 350g
    lean minced beef
  • 150g
    brown or green lentils
  • 300ml
    beef stock
  • 1
    bay leaf
  • 2tbsp
    dried mixed herbs
  • 800g
    potatoes peeled and chopped
  • 40g
    Buttery Taste Spread
  • steamed green vegetables to serve
  1. Melt the Benecol Olive Spread in a large pan. Add the onion and cook for 5 minutes until softened. Add the carrots and celery, cooking for about 2 minutes. Add the beef, breaking up any large lumps and cook for 3-4 minutes over a high heat until sealed.
  2. Stir in the lentils, stock and herbs, cover and simmer for 30 minutes.
  3. Meanwhile cook the potatoes in a large pan of water for 10-15 minutes until soft. Drain well and mash with the Benecol Buttery Taste Spread. Heat the oven to Gas Mark 6/200ºC/fan oven 180ºC.
  4. Spoon the meat mixture into a 1½ litre ovenproof dish and top with the mash. Fork the surface, place on a baking tray and cook for 30 minutes until golden and bubbling. Serve with steamed green vegetables.
Products used in this recipe