Indian-spiced cottage pie
This is a high fibre, high protein meal and should keep you feeling nice and full for a good period of time. You could serve with some wilted spinach leaves and steamed green beans or a side salad. Lovely dish for those cold winter nights!
Give about 50 minutes to prepare and cook
Serves 6 people
500g extra-lean beef mince
1 medium onion, finely chopped
Pinch of hot chilli powder (or to your preference)
2 tbsp garam masala
400g can chopped tomatoes
400g can lentils in water, drained
1tsp dark muscovado sugar
250g frozen peas
500g sweet potato, peeled and cubed
500g carrots, chopped
1 crushed garlic clove
1. Heat a large non-stick flying pan and add the mince and dry fry for about 5mins or until browned. Add the onion and fry for a further 5 mins. Add the spices and cook for another 1min, then add the tomatoes, lentils, sugar and 150ml of water. Bring to the boil, then reduce and allow to simmer for abuot 20mins. Add the peas, and cook for another 2mins.
2. Cook the sweet potatoes and carrots in a large pan of boiling water for about 15min or until tender. Drain well then mash with the garlic and season with ground black pepper.
3. Heat the grill to high. Put the mince into an ovenproof dish and top with the mash. Grill for a few minutes or until the top is brown.
Seb is a writer and blogger of food and nutrition. He holds a bachelors and a masters degree in nutrition science, and has studied sports and exercise nutrition at postgraduate level. He specialises in plant-based nutrition and believes passionately that we can all live with a little less meat.