Cottage Pie

Zutaten

• 1 onion
• 2 carrots
• 1 tablespoon olive oil
• 500 g beef mince
• 1 clove garlic
• 2 teaspoons dried mixed herbs
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon stock powder
• 1 can lentils
• 1 tablespoon plain flour
• 2 cups frozen peas and corn
• TOP
• 4 potatoes, around 700g
• 1 /2 head cauliflower, around 500g
• 2 teaspoons olive oil spread
• 2 /3 cup milk
• 1 /2 cup grated cheese, optional

Zubereitung

1. Peel and cut onion and carrots small.
2. Heat oil in pot with medium-high heat. Add onion and carrots. Cook for 3 minutes.
3. Add mince. Cook on high heat until meat is brown, around 3 minutes.
4. Cut garlic small. Add garlic, dried mixed herbs, tomato paste, Worcestershire sauce and stock powder to pot.
5. Drain and rinse can of lentils. Add to pot with 1 cup of water. Stir well.
6. Heat until boiling. Lower the heat. Cook for 20 minutes until water is gone.
7. Turn on oven to 180°C. Peel and cut potatoes big. Cut cauliflower big.
8. Put potato and cauliflower in pot. Add water, enough to cover. Cook with high heat until boiling. Lower heat. Cook for 8 minutes or until vegetables are soft.
9. Drain potato and cauliflower. Add milk and olive oil spread. Mash well until no lumps. Add grated cheese (optional). Mix well.
10. Add flour and frozen peas and corn to the meat. Mix well. Put mixture into oven-safe dish.
11. Put potato-cauliflower mash on top of meat. Spread it flat. Make indents with a fork to make a crunchy top.
12. Cook in oven for 40 minutes. Serve with cooked vegetables and tomato sauce.