Cottage Pie

Ingredients

• 1 onion
• 2 carrots
• 2 Celery stalks
• 1 leek
• 1 tbsp Olive Oil
• 500 g Lamb mince
• 1 tbsp Tomato Paste
• 1 tbsp Worcestershire sauce
• 100 g Red lentils
• 400 ml beef broth
• Salt
• Pepper
• 3 tbsp parsley
• 500 g Potatoes
• 500 g parsnips
• 50 ml double cream
• 25 g butter

Instructions

1. 1.

   Peel the onion and carrots. Finely chop the onion. Cut the carrots into very small cubes. Clean, wash, and finely dice the celery stalks and leek. Heat the oil in a large pot. Sauté the onion in the oil over medium heat until translucent. Add the lamb mince and brown it, stirring constantly, until crumbly. Add the vegetables and sauté for 2-3 minutes.

2. 2.

   Add the tomato paste and Worcestershire sauce, stir well. Add the lentils. Then pour in the broth. Bring to a boil and simmer covered on low heat for about 25-30 minutes, stirring occasionally. Season with salt and pepper and stir in half of the parsley.

3. 3.

   Meanwhile, peel and grate the potatoes and parsnips. Combine them in boiling water for about 5-10 minutes. Drain, let steam off briefly, and place in a bowl. Mix with cream and butter. Season with salt and pepper to taste.

4. 4.

   Fill a fireproof dish with the minced meat ragout. Spread the potato mixture over it. Bake in a preheated oven at 200 °C (fan: 180 °C; gas mark 3) for approx. 20-30 minutes until golden brown. Serve hot sprinkled with parsley.