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Best Beef and Lentil Cottage Pie Recipe Easy Comforting Dinner Idea

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A hearty and comforting beef and lentil cottage pie topped with creamy mashed potatoes, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1 lb (450 g) ground beef (lean or 80/20)
  • 1 cup (200 g) dried brown or green lentils, rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 stalk celery, diced
  • 1 cup (240 ml) beef broth (low sodium preferred)
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp olive oil or unsalted butter (for sautéing)
  • 2 lbs (900 g) potatoes, peeled and cubed (Yukon Gold recommended)
  • 4 tbsp unsalted butter, softened
  • ½ cup (120 ml) whole milk or cream (or dairy-free milk)
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of grated nutmeg

Instructions

  1. Place rinsed lentils in a medium saucepan with enough water to cover by about 2 inches. Bring to a boil, reduce to a simmer, and cook uncovered for 20-25 minutes until tender but not mushy. Drain and set aside.
  2. While lentils simmer, add peeled and cubed potatoes to a large pot of salted water. Bring to a boil and cook for 15-20 minutes until tender when pierced with a fork. Drain well.
  3. Heat olive oil or butter in a large skillet over medium-high heat. Add chopped onion, carrot, and celery; cook for 5-7 minutes until softened and fragrant.
  4. Stir in garlic and cook for 30 seconds until aromatic.
  5. Add ground beef to skillet, breaking it up with a spoon. Cook until browned and no pink remains, about 6-8 minutes.
  6. Mix in tomato paste, Worcestershire sauce, and dried thyme. Stir thoroughly to combine.
  7. Add cooked lentils and beef broth. Bring to a simmer, reduce heat to low, and let thicken for 10-12 minutes. Season with salt and pepper to taste.
  8. While filling simmers, mash drained potatoes with butter and milk until smooth and creamy. Add salt, pepper, and nutmeg if using. Adjust seasoning to taste.
  9. Preheat oven to 375°F (190°C). Spoon beef and lentil filling into baking dish, spreading evenly.
  10. Top with mashed potatoes, spreading with spatula or fork. For a golden crust, lightly brush top with melted butter or dot with extra butter pats.
  11. Bake for 25-30 minutes until potato topping is golden and filling bubbles around edges.
  12. Allow pie to cool for 5 minutes before serving.

Notes

Use firm, small-curd brown or green lentils to prevent mushiness. Browning the beef properly adds depth of flavor. Warm milk and softened butter help create creamy mashed potatoes. Let the pie rest 5 minutes before serving to set the filling. The pie freezes well before or after baking. For a twist, swap potatoes for sweet potatoes or add a splash of red wine to the filling.

Nutrition

Keywords: beef cottage pie, lentil cottage pie, comfort food, easy dinner, mashed potato topping, hearty meal, weeknight dinner

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