From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Wash the celery and carrots thoroughly and cut them into small cubes. Peel and finely dice the onions and garlic.
2
Brown the ground beef in a large, deep skillet until brown and crumbly. Remove from the skillet and set aside.
3
Spread oil in the pan, add carrots, celery and onions and sauté with a generous pinch of salt over medium heat for 10 to 15 minutes until soft.
4
Increase the heat slightly, add the garlic, flour, and tomato paste, and sauté for a few minutes. Return the ground beef to the pan.
5
Deglaze with red wine and let it simmer briefly until the alcohol has evaporated. Add beef stock and Worcestershire sauce. Add bay leaf and thyme sprig, cover partially, and simmer for 20 minutes until the sauce has thickened nicely.
6
After 20 minutes, drain the lentils and add them to the pan. Let the ground meat mixture simmer, covered, over low heat for another 15 minutes.
7
Meanwhile, peel the potatoes, halve or quarter them, place them in a pot, cover with water, and bring to a boil. Once the water is boiling, reduce the heat slightly and simmer the potatoes for about 15 minutes with the lid partially closed, until they are tender.
8
Drain the potatoes, let them steam briefly, and press them through a potato ricer. Mix the mashed potatoes with milk, butter, and cheese, and season with salt, pepper, and nutmeg.
9
Preheat the oven to 220°C (425°F) for conventional oven settings or 200°C (390°F) for fan-forced oven settings. Remove the thyme and bay leaf from the ground meat pan, then transfer the ground meat to a casserole dish. Spread the mashed potatoes on top with a spoon.
10
Bake the cottage pie in the oven for 25 to 30 minutes, until the surface has a golden brown color.
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Tips & Tricks (5)
- Caramelize Your Aromatics Properly 🧅Cook onions, carrots, and celery slowly over medium heat for 8-10 minutes until deeply golden and sweet—this builds the flavor foundation of your entire filling and prevents a raw, sharp taste.
- Brown the Beef in Batches 🥩Don't overcrowd the pan when searing minced beef; work in 2-3 batches to achieve proper browning and develop rich, caramelized flavors rather than steaming the meat.
- Use the Red Wine Strategically 🍷Add wine after browning meat and vegetables, then let it simmer for 2-3 minutes to cook off harsh alcohol while concentrating deep, savory notes that complement the lentils beautifully.
- Chill Your Potato Topping Before Baking ❄️Refrigerate the mashed potato mixture for at least 30 minutes before topping the filling—this prevents the filling from breaking down and creates a crispy, golden crust when baked.
- Toast the Nutmeg for Peak Flavor 🌰Grate nutmeg fresh directly into warm mashed potatoes and let it bloom for 1-2 minutes to unlock its aromatic oils, creating a more nuanced and sophisticated flavor than pre-ground varieties.
Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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